gynger

Ioyntes: than take vp hys wynges and his legges, and sauce hym with poudres of gynger, mustarde, vynegre, and salte.

Early English Meals and Manners Frederick James Furnivall 1867

¶ Take a cony, and laye hym on the backe, & cut awaye the ventes/than reyse the wynges and the sydes, and laye bulke, chyne, and the sydes togyder; sauce, vynegre and poudre of gynger.

Early English Meals and Manners Frederick James Furnivall 1867

Fygges of malyke, & raysyns, [O]  dates capte w {i} t {h} mynced gynger/wafers and ypocras, they ben agreable/this feest is done, voyde ye the table.

Early English Meals and Manners Frederick James Furnivall 1867

¶ Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with vynegre, mustarde, poudre of gynger, and salte.

Early English Meals and Manners Frederick James Furnivall 1867

¶ Take a partryche, and reyse his legges and his wynges as a henne/& ye mynce hym, sauce hym with wyn, poudre of gynger, & salte/that set it vpon a chaufyng-dysshe of coles to warme & serue it.

Early English Meals and Manners Frederick James Furnivall 1867

Take Connynges smyte hem to pecys. parboile hem and drawe hem with a gode broth with almandes blanched and brayed. do þerinne sugur and powdour gynger and boyle it and the flessh þerwith. flour it with sugur and with powdour gynger an serue forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take white pesoun, waisshe hem seeþ hem a grete while, take hem and cole hem thurgh a cloth, waisshe hem in colde water til the hulles go off, cast hem in a pot and couere þat no breth [2] go out. and boile hem right wel. and cast þerinne gode mylke of allmandes and a pertye of flour of Rys wiþ powdour gynger safroun. and salt.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Gynger colombyne is the best gynger, mayken and balandyne be not so good nor holsom .... now thou knowist the propertees of Ypocras.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel.salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750