To mak ledlardes of iij coloures
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak ledlardes of iij coloures". [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:

To mak ledlardes of iij colloures tak clene cows mylk and put it in thre pots and brek to euy pot a quantite of eggs and colour on withe saffron another with sanders and the third made grene with erbes and to euy part tak a litill lard of salt bacon well sodene and dice it smalle and put it into the pott put ther to salt and boile them to gedur all thre at once and stirr them welle for breking then tak them doun and cast them in a cloth ech on aboue other and fold up the clothe to gedure and presse out the brothe then tak them out and mak leskes of them and lay iij or iiij leskes in a disshe and serue it



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]

[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
milk
eggs
saffron
sandalwood
herbs
lard
salt
pork
broth


[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 "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:152>. Accessed on November 12, 2019, 4:08 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact