Charlet Enforesyd
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance], entitled "Charlet Enforesyd". [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:

Charlet Enforesyd. Recipe swete mylk and egges зolkes & ale, & seth pork withoute erbis, brayed, & lat it boyle tyll it do crud; and colour it with saferon, & þan take it vp & press it. Þan take creme of almondes or of kow mylk & boyle itt, & put þerto ginger & colour it depe with saferon, & lay þerof .iij. lechis or .v. in a dysh of þe charlet & poure þe [c]reme apon it; and medyl sugure, sawndyrs, & masz togydere & strew it þeron & serof it forth.

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]

To mak charlet forced tak cowe mylk and yolks of eggs draw throughe a stren and bet it to gedur then tak freshe pork smalle hewene and cast all to gedure in a pan and colour it with saffrone and let it boile till it be on a crud then take it up and lay it on a clothe upon a bord and presse out the whey then tak the mylk of almondes or cow creme and sett it on the fyere put ther to sugur and colour it depe with saffrone then leshe out the crud and couche it in dishes and pour out the ceripe and cast on sugur and canelle and serve it. [A Noble Boke off Cookry]

Charlet Yforced. XX.II. Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto. and powdour of gynger suger. and Safroun and cast þerto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth. [Forme of Cury]

.xl. Charlet forsed. Tak mylke & seeth hit & swenge therwith yolkes of ayroun & do therto & poudour of ginger, & sugur & safroun & cast therto, tak the charlet out of the broth & messe hyt in dysches, lay the sewe o noward, floures hit with poudour douce and sugur. [Fourme of Curye [Rylands MS 7]]

lvij - Charlet a-forcyd ryally. Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter; take eyroun, an draw thorw a clothe; temper vppe thin flesshe ther-with, an caste on the potte; take the mylke, an sette it ouer the fyre; sesyn it wyth Salt an Safroun caste ther-on; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an ley it on a clothe, an presse it a lytil; ondo it a-3en, and caste ther-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-a3en, sethe [correction; sic = MS. seye .] the brothe wyl; take styf Almaunde mylke y-temperyd with Freysshe brothe, and caste ther-on Saffroun an Sugre y-now, an a lytil Salt, and boyle it, than take and set it owt; leche now thin mete, and ley ther-of in a dysshe; take the sewe, and ley a-boue; take Maces and Sugre, and caste ther-on, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

Charlet enforsed. Take swete cowe mylk and eyren, zolkes and al, and fothen pork braied withoute herbes, and let hit boyle tyl hit crudde, and colour hit with saffron, and then take hit up and presse hit, and put therto creme of almondes, or of cow-mylk, and boyle hit; and put therto sugre, and colour hit depe with saffron, and lay thre leches in a disshe, or five of charlet, and poure the creme above thereon, and serve hit forthe. [Ancient Cookery [Arundel 334]]

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

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]

eron: Eggs. (from German)

[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]


[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 "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on January 22, 2020, 7:57 am.

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