Letlardes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from John Crophill's Commonplace Book (England, 1485), entitled "Letlardes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Letlardes. Tak eryn & cow melk & swenge hem to gidre tak lard of freysch pork & sithen schere it on smale pecys kast it ther in hoylle & styr it tyl it be gaderyd on a crudde than leche it & kest it on a grederne & serve it with frotours.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Letlardes. Take mylke scalding hote; And take eyren, the yolkes and the white, and drawe hem thorgh a streynour, and caste to the mylke; And then drawe the iuce of herbes, which that thou will, so that they ben goode, and drawe hem thorgh a streynour. And whan the mylke bigynneth to crudde, caste the Iuce thereto, if thou wilt haue it grene; And if thou wilt haue it rede, take Saundres, and cast to the mylke whan it croddeth, and leue the herbes; And if thou wilt haue hit yelowe, take Saffron, and caste to the mylke whan hit cruddeth, and leve the Saundres; And if thou wilt haue it of al thes colours, take a potte with mylke and Iuse of herbes, and another potte with mylke and saffron; And another potte with mylke and saundres, and put hem al in a lynnen clothe, and presse hem al togidur; And if thou wilt haue it of one colour, take but one cloth, (Note: Douce MS. of these) and streyne it in a cloth in the same maner, and bete on the clothe with a ladell or a Skymour, to make sad or (Note: Douce MS. and.) flatte; and leche it faire with a knyfe, and fry the leches in a pan with a litull fressh grece; And take a litull, and put hit in a dissh, and serue it forth. [Two Fifteenth-Century Cookery-Books]

To mak ledlardes of one coloure tak eggs and cow mylk and swinge them to gedur then sethe it and hew it in small peces and boile it and stirre it till be ron upon a herd curde then lesshe it and rost it upon a gredirn and serue it [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

beef
lard
pork


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:57>. Accessed on December 9, 2018, 1:09 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:372>. Accessed on December 9, 2018, 1:09 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:198>. Accessed on December 9, 2018, 1:09 pm.




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