To mall cawdelle fferrens
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This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mall cawdelle fferrens". [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 cawdelle fferrens, tak hennys parboiled and conys and chop them and put them in a pot with swet brothe of beef and set it to the fyere and put ther to clowes mace pynes and raissins of corrans put ther to a litille wyne and colour it with saffron, and it be to xmesse tak the yolks of xl eggs well bet and do away the streyne then tak canelle and sanders mellide with som licour and draw it through a cloth and put it into the pot and tak half a pound of pouder of guinger and put it to the egg at the setting doune and stirre it to geddure and mak thy pot rynyinge and somdele honging 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]

Caudell ffery. Take rawe yolkes of eyren and trie hem, and bake hem; and take good wyne, and warme hit ouer the fire in a potte, And cast there-to the yolkes, and stere hit well, butte lete hit not boyle til hit thikke; and then caste there-to sugur and salt, and serue hit forth as mortrewes. [Two Fifteenth-Century Cookery-Books]

Cawdel Ferry. XX.II. I. Take flour of Payndemayn and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur. [Forme of Cury]

.xlj. Caudel ferry. Tak flour of paynedemayn and gode wyne & drawe it to gyder, do therto a grete quantite of suger cypres or hony claryfied, & do ther to safroun, boyle hit & whan it is y boyled alye it up with yolkes of ayroun & do ther to salt & messe hit forth, and lay ther on suger and poudour gynger. [Fourme of Curye [Rylands MS 7]]

To mak cawdelle ferry tak unblanched almonds wesshe them and grind them and temper them up with wyne and drawe it throughe a canvas into a pot and colour it with saffron and alay it up with amydon or flour of rise and se that it be thik sesson it with sugur and florishe it with maces and serue it. [A Noble Boke off Cookry]

To mak cawdelle ferry, tak clene yolks of egge welle betene and in the betyng do away the scome then put them in a pot with swet wyne and stirr hem well all to gedure and alay it with bred of payn mayne stept in swete wyne and boile it and put sugure ther to and colour it with saffron and salt it and at the first boile set it from the fyere then dres it in lesks iij or iiij in a dyshe and cast on sugur and serue it. [A Noble Boke off Cookry]

Cxxxix - Caudel Ferry departyd with a blamanger. Take Fleysshe of Capoun, or of Porke, and hakke hem smal, and do it in a mortere an bray it wyl, and temper it vppe with capoun brothe that it be wyl chargeaunt; than nym mylke of Almaundys, take 3olkys of eyroun, and Safroun, and melle hem to-gederys that it be 3elow, and do ther-to pouder Canelle, and styke ther-on Clowis, Maces, and Quybibis, and serue forth. [Two Fifteenth-Century Cookery-Books]

Kaudel Ferry. Take almondes unblanchyd, so have þou cele, And wasshe hom fayre and grynd hom wele. Temper hom up with wyne so clene, And drau3e hom þorowgh a canvas shene. In pot þou coloure hit with safron, And lye hit up with Amydone, Or with floure of ryse so fre. Ry3t thykke loke þou þat be. Seson hit with sugur grete plenté, Florysshe hit with maces, I tel þe. [Liber cure cocorum [Sloane MS 1986]]

xlvij - Cawdelle Ferry. Take 3olkys of eyroun Raw, y-tryid fro the whyte; than take gode wyne, and warme it on the potte on a fayre Fyre, an caste ther-on 3olkys, and stere it wyl, but let it nowt boyle tylle it be thikke; and caste ther-to Sugre, Safroun, and Salt, Maces, Gelofres, an Galyngale y-grounde smal, and flowre of Canelle; and whan thow dressyst yn, caste blanke pouder ther-on. [Two Fifteenth-Century Cookery-Books]

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


[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]

pynes: Pine nuts.

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[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.
  <>. Accessed on January 29, 2020, 11:54 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on January 29, 2020, 11:54 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on January 29, 2020, 11:54 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on January 29, 2020, 11:54 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on January 29, 2020, 11:54 am.

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