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- Mortis_(food) abstract "A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.".
- Mortis_(food) thumbnail White-Mortar-and-Pestle.jpg?width=300.
- Mortis_(food) wikiPageID "49406849".
- Mortis_(food) wikiPageLength "3797".
- Mortis_(food) wikiPageOutDegree "33".
- Mortis_(food) wikiPageRevisionID "704654293".
- Mortis_(food) wikiPageWikiLink Almond.
- Mortis_(food) wikiPageWikiLink Capon.
- Mortis_(food) wikiPageWikiLink Category:Chicken_dishes.
- Mortis_(food) wikiPageWikiLink Category:English_cuisine.
- Mortis_(food) wikiPageWikiLink Category:Fish_dishes.
- Mortis_(food) wikiPageWikiLink Category:Medieval_cuisine.
- Mortis_(food) wikiPageWikiLink Chicken.
- Mortis_(food) wikiPageWikiLink Cookbook.
- Mortis_(food) wikiPageWikiLink Dogfish.
- Mortis_(food) wikiPageWikiLink Egg.
- Mortis_(food) wikiPageWikiLink Elizabethan_era.
- Mortis_(food) wikiPageWikiLink Fire.
- Mortis_(food) wikiPageWikiLink Fish.
- Mortis_(food) wikiPageWikiLink Ginger.
- Mortis_(food) wikiPageWikiLink Middle_Ages.
- Mortis_(food) wikiPageWikiLink Mortar_and_pestle.
- Mortis_(food) wikiPageWikiLink Pork.
- Mortis_(food) wikiPageWikiLink Pâté.
- Mortis_(food) wikiPageWikiLink Ramekin.
- Mortis_(food) wikiPageWikiLink Saffron.
- Mortis_(food) wikiPageWikiLink Sugar.
- Mortis_(food) wikiPageWikiLink The_Forme_of_Cury.
- Mortis_(food) wikiPageWikiLink The_Good_Huswifes_Jewell.
- Mortis_(food) wikiPageWikiLink Thomas_Dawson_(cook).
- Mortis_(food) wikiPageWikiLink Tudor_period.
- Mortis_(food) wikiPageWikiLink Yolk.
- Mortis_(food) wikiPageWikiLink File:White-Mortar-and-Pestle.jpg.
- Mortis_(food) wikiPageWikiLinkText "Mortis (food)".
- Mortis_(food) wikiPageWikiLinkText "Mortruys".
- Mortis_(food) wikiPageWikiLinkText "mortis".
- Mortis_(food) wikiPageUsesTemplate Template:English_cuisine.
- Mortis_(food) wikiPageUsesTemplate Template:Quote.
- Mortis_(food) wikiPageUsesTemplate Template:Reflist.
- Mortis_(food) subject Category:Chicken_dishes.
- Mortis_(food) subject Category:English_cuisine.
- Mortis_(food) subject Category:Fish_dishes.
- Mortis_(food) subject Category:Medieval_cuisine.
- Mortis_(food) hypernym Pâté.
- Mortis_(food) type Food.
- Mortis_(food) comment "A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.".
- Mortis_(food) label "Mortis (food)".
- Mortis_(food) wasDerivedFrom Mortis_(food)?oldid=704654293.
- Mortis_(food) depiction White-Mortar-and-Pestle.jpg.
- Mortis_(food) isPrimaryTopicOf Mortis_(food).