To mak ledlardes of iij coloures
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by [name]

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


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[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]

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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
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