To mak mylk rostid
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 mylk rostid". [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 mylk rostid swynge egges and swet mylk togedur put ther to saffron and boile it till it be thik then sethe it and sie it throughe a clothe and pres the remnyant and lesshe it cold and serue it in schyves.



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]

Mylke rostyd. Take swete mylke and put in panne, Swyng eyren with alle, grynde safron And do þerto. welle hit þenne, Tylle hit wax thykke, as I þe kenne. And sethe and sye hit thorowghe a cloth, Presse hit, þat leves, withouten othe. When hit is colde, leche hit with knyves. Rost hit, and messe hit forthe on schyves. [Liber cure cocorum [Sloane MS 1986]]

25. Wiltu machen ein gebraten milch (How you want to make roasted milk). Wilt du machen ein gebraten milich. so nim die do niht veiztes zu si kummen und die gelebt si. den hafen zuslahe daz sie sanfte heruz glite uf ein biutel tuch. dor in bewint sie und beswer sie sanfte von erst. und dor noch laz sie ligen fon dem morgen biz hin zu abend. so snit sie dünne und spizze sie. besprenge sie mit saltze. und lege sie uf ein hültzinen rost. und la sie wol roesten. und wirf ein wenic pfeffers dor uf und betreyfe sie mit butern oder mit smaltze. obe ez fleischtac si. und gib sie hin.

How you want to make a roasted milk. So then take it (milk), not (too) fat to be thin, and which is curdled. Cover the pot so that it glides out easily onto a bag fabric. Bind it there in and beswer (lit. entreat, but press seems more logical) it, lightly from first, and there after that, let it lie from morning until the evening. So cut it thin and stick on a roasting spit. Sprinkle it with salt and lay it on a wooden grill and let it roast well. And throw a little pepper thereon and sprinkle it with butter or with fat, if it is a meat day, and give it out. [Ein Buch von guter spise]

Mylk Rostede. Recipe swete mylk & do it in a pan, than take þe egges with þe whyte & bete þam togyder, & do it to þe mylk, & colour it with saferon; & boyle it tyll it be thyk, and strene it & do þerin; take þat þat levis in þe strenerour: presse it on a borde with a lever, & when it is cold lard it & sheve it on shyves, & rost it on a gyrdyryn, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To rost Mylk. Recipe swete mylk & do it in a pan, & swyng egges þerwith, & colour it with saferon & put þerto flour; þan set it on þe fyre & let it boyle, & strene all þise to gydyr & cast it agayn into þe pan. Þen take hard зolkes of egges & breke þam small, & do þam in þe mylk tyll it be right thyk. Þen set it down & let it kele, & lech it & roste it on a gyrdyren, & cast þerto sugur, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

xxix - Milke Rostys. Take swete Mylke, an do it in a panne; take Eyroun with alle the whyte, and swenge hem, and caste ther-to; colour it with Safroun, and boyle it so that it wexe thikke; than draw it thorw a straynoure, and nym that leuyth, (Note: Take what remains) and presse it: and whan it is cold, larde it, and schere on schevres, (Note: Shivers; thin strips) and roste it on [correction; sic = MS. [amp] on] a Gredelle, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

XXV - FOR TO MAKE MYLK ROST. Nym swete mylk and do yt in a panne nyn eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth yt thorw a culdore and nym that, leyyth and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe. [Forme of Cury]

Mylke rostyd. Take swete mylke and put in panne, Swyng eyren with alle, grynde safron And do þerto. welle hit þenne, Tylle hit wax thykke, as I þe kenne. And sethe and sye hit thorowghe a cloth, Presse hit, þat leves, withouten othe. When hit is colde, leche hit with knyves. Rost hit, and messe hit forthe on schyves. [Liber cure cocorum [Sloane MS 1986]]

Mylk Rostede. Recipe swete mylk & do it in a pan, than take þe egges with þe whyte & bete þam togyder, & do it to þe mylk, & colour it with saferon; & boyle it tyll it be thyk, and strene it & do þerin; take þat þat levis in þe strenerour: presse it on a borde with a lever, & when it is cold lard it & sheve it on shyves, & rost it on a gyrdyryn, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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]

milk
egg
saffron


[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:209>. Accessed on January 22, 2018, 10:54 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:32>. Accessed on January 22, 2018, 10:54 pm.

Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:26>. Accessed on January 22, 2018, 10:54 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:15>. Accessed on January 22, 2018, 10:54 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:182>. Accessed on January 22, 2018, 10:54 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:220>. Accessed on January 22, 2018, 10:54 pm.




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