Auter leche lumbard
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Auter leche lumbard". [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:

Auter leche lumbard. Take faire hony, and clarefy it in the fire til hit (Note: Douce MS. adds after hit: 'wex hard: and take hard yolkes of eyrene and cryme hem a grett quantite ther-to, till it,' andc.; )be stiff ynowe; and then take hit vppe and ley hit on a borde; and take faire grated brede and pouder of peper, and mell al togidre with thi honde, til hit be so stiff that hit wol be leched; and leche hit. And then take wyne, pouder of Gynger, Canell, and a litel clarefied hony, and lete ren thorgh a streynour, and cast the sirip there-on, whan that thou shall serue hit in stede of Clarre.



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]

vj - Auter maner leche lumbarde. Take fayre Hony, and clarifi yt on the fyre tylle it wexe hard; then take hard 3olkys of Eyroun, and kryme4 a gode quantyte ther-to, tyl it be styf y-now; an thenne take it vppe, and ley it on a borde; then take fayre gratyd Brede, and pouder pepir, and molde it to-gederys with thine hondys, tylle it be so styf that it wole ben lechyd; than leche it; then take wyne and pouder Gyngere, Canelle, and a lytil claryfyid hony, and late renne thorw a straynour, and caste this Syryp ther-on, when thou shalt serue it out, instede of Clerye. [Two Fifteenth-Century Cookery-Books]

[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]

honey
yolks
eggs
cream
bread
podour
pepper
wine
ginger
cinnamon


[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:374>. Accessed on October 23, 2019, 4:15 am.




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