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Apulmose*
Original Source: Diversa Servicia
For to make apulmose, tak applys & seþ hem and let hem kele, & after mak hem þorwe a cloþ & do hem in a pot. & kast to þat mylk of almaundys, wyþ god broþ of buf in flesch dayes; do bred ymyed þereto. & þe fisch dayes, do þereto oyle of loyue, & do þereto sugur & coloure it wyth safroun, & stew þeron powder & serue it forþe.
For to make appulmos. Nym appelyn & seþ hem, & lat hem kele, & make hem þorw a cloþe. & on flesch dayes kast þereto god fat broyt of bef & god wyte grees, & sugur & safroun; and god almande mylk on fysch dayes, oyle de olyue & gode powdres; & serue it forþe. Appulmoy. Take apples and seeþ hem in water; drawe hem thurgh a straynour. take almanunde mylke & hony and flour of rys, safroun and powder fort and salt, and seeþ it stondyng. |
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Benes ydfryed*
Original Source: Forme of Cury
Benes yfryed. Take benes and seeþ hem almost til þey bersten. Take and wring out þe water clene. Do þerto oynouns ysode and ymynced, and garlec þerwith; frye hem in oil oþer in grece, & do þerto powdour douce; & serue it forth.
Take beans & boil them until the are almost bursting. Drain them well. Add onions, boiled & minced, and garlic. Fry them in oil or grease & sprinkle w/ Powder douce and serve it forth. |
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Benes ydfryed*
Original Source: Forme of Cury
Benes yfryed. Take benes and seeþ hem almost til þey bersten. Take and wring out þe water clene. Do þerto oynouns ysode and ymynced, and garlec þerwith; frye hem in oil oþer in grece, & do þerto powdour douce; & serue it forth.
Take beans & boil them until the are almost bursting. Drain them well. Add onions, boiled & minced, and garlic. Fry them in oil or grease & sprinkle w/ Powder douce and serve it forth. |
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Benes yfried*
Original Source: Forme of Cury
Take benes & seethe them until they almost burst. Take & wring out the water. Do thereto onions ysode & yminced, & garlic therewith, fry them in oil or in grease, & do thereto powder douce, & serve it forth.
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