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Sardeyne

Sauces - Pouring
Fish
Historic

Almond milk boiled with sweet spices. It isn't clear if 'sardeyne' is 'sardine'.


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Sardeyne: Take almonds, & make a good milk of flour of rice, saffron, ginger; cinnamon, Maces, Quybibe; grind them small on a morter, & temper them up with the milk; than take a fair vesselle, & a fair parte of sugar, & boil them well, & rynsche thin dish alle a-bowte with-ynne with sugar or oyle, an than serve forth.




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