How to Milk an Almond Stuff an Egg And Armor a Turnip A ...
How to Milk an Almond Stuff an Egg And Armor a Turnip A ... How to Milk an Almond Stuff an Egg And Armor a Turnip A ...
© David Friedman and Elizabeth Cook, 1988, 1990, 1992, 1996, 1998, 2000, 2011 ISBN: 978-1-460-92498-3 Copies may be purchased online from https://www.createspace.com/3565795 If you wish to reproduce or reprint anything in this book, you may do so subject to the following conditions: 1. The material should be accompanied by a credit line giving the source and author. 2. Any article or recipe that is quoted must be quoted in full, with no changes, deletions, or additions. 3. If you are making more than 100 copies, you must first get permission from the author. 4. Recipes may be quoted on web pages, provided that the source is credited. We would appreciate a link to the online version of this volume, at the URL below. http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf
To the memory of Marion Walke
- Page 1: How to Milk an Almond Stuff an Egg
- Page 6 and 7: Table of Contents Introduction 0 Re
- Page 8 and 9: Pepys 1047. Published as Stere Hit
- Page 10 and 11: Mappae Clavicula: a Little Key to t
- Page 12 and 13: Note: 1 ratl=12 uqiya=1 pint; 1 Mak
- Page 14 and 15: esidue produces almost no more milk
- Page 16 and 17: Para Hazer Tortillon Relleno: To Ma
- Page 18 and 19: Russian Cabbage and Greens Domostro
- Page 20 and 21: ¼ head cabbage = ⅜ lb ⅓ c rais
- Page 22 and 23: Perre Two Fifteenth Century p. 83 T
- Page 24 and 25: Potage of Onions Which They Call "C
- Page 26 and 27: Salmon Roste in Sauce Two Fifteenth
- Page 28 and 29: Soups A Potage with Turnips Platina
- Page 30 and 31: Cretonnée of New Peas Menagier p.
- Page 32 and 33: Capons Stwed Two Fifteenth Century
- Page 34 and 35: Moorish Chicken Portuguese p. P-3 C
- Page 36 and 37: Conyng, Hen, or Mallard Two Fifteen
- Page 38 and 39: Pottage with Whole Herbs English Hu
- Page 40 and 41: Meat Casserole (Cazuela De Carne) D
- Page 42 and 43: Mete of Cypree Curye on Inglysch p.
- Page 44 and 45: Bourbelier of Wild Pig Menagier p.
- Page 46 and 47: 3 T parsley 1 t fennel seed, ground
- Page 48 and 49: To Make a Chicken Tart Due Libri di
- Page 50 and 51: Another Crust with Tame Creatures P
To the memory of<br />
Marion Walke
Change language