The Forme of Cury (Russian Wikipedia)

Analysis of information sources in references of the Wikipedia article "The Forme of Cury" in Russian language version.

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ancient-origins.net

archive.org

  • Wright, Clarissa Dickson. A History of English Food (неопр.). — Random House, 2011. — С. 46, 50—52. — ISBN 978-1-905-21185-2.

bbc.co.uk

bl.uk

gutenberg.org

manchester.ac.uk

oldcook.com

web.archive.org

wikipedia.org

en.wikipedia.org

  • На странице приводится рецепт блюд Drepee ("Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes parboyle hem and do þerto Pellydore and salt. and a lytel grece[англ.].") и Mawmenee ("Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell. and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto.").[1])
  • As cooked by Архивная копия от 9 декабря 2016 на Wayback Machine Clarissa Dickson Wright on the BBC Four show Clarissa and the King’s Cookbook