A Boke of Gode Cookery Presents


PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Mushrooms in broth and spices.


12. Funges. Take funges and pare hem clene, and dyce hem; take leke and shrede hym small, and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.


Mushrooms. Take mushrooms and pare them clean, and dice them; take leeks and shred him small, and do him to seethe in good broth. Color it with saffron, and do therein powder fort.

powder fort - defined by Curye on Inglish as being a "strong mixture of ground spices, generally including pepper and/or cloves."


  • 4 cups Gode Broth (made without bread crumbs)
  • 8 oz. (2 ½ cups) sliced mushrooms
  • 1 large onion or 1-2 cups leeks, sliced
  • ¼ tsp. each ground cloves and pepper
  • pinch saffron
Place mushrooms, onions/leeks, and broth in pot; bring to a boil. Reduce to simmer and add spices. Cook until tender. Drain and serve. Serves 4.

Metric, Celsius, & Gas Mark Equivalencies

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Funges © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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