lvj - Charlette
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "lvj - Charlette". [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:

lvj - Charlette. Take Mylke, an caste on a potte, with Salt and Safroun y-now; than hewe fayre buttys of Calf or of Porke, no3t to fatte, alle smal, an kaste ther-to; than take Eyroun, the whyte an the 3olke, and draw thorw a straynoure; an whan the lycoure ys in boyling, caste ther-to thin Eyroun and Ale, and styre it tylle it Crodde; than presse it a lytil with a platere, an serue forth; saue, caste ther-on brothe of Beeff or of Capoun.



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]

Charlet. Recipe pork & seth it wele, & hew it small & cast it in a pan, & breke egges þerto & swyng all togydyre; & put þerto þe mylk of a kow & saferon, & bole it togydere, & salt it & serof. []

Charlet. XXXIX. Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth. []

.xxxix. Charlet. Tak pork & seeth it wel, hewe hit smal, cast it in a panne, breke ayroun & do therto & swynge hit wel to geder, do therto cow mylk & safroun & boyle it to gyder, salt hit and messe hit forth. []

Charlet. Take swettest mylke, þat þou may have, Colour hit with safron, so God þe save. Take fresshe porke and sethe hit wele, And hew hit smalle every dele. Swyng eyryn, and do þer to. Set hit over þe fyre, þenne Boyle hit and sture lest hit brenne. Whenne hit welles up, þou schalt hit kele With a litel ale, so have þou cele. When hit is ino3e, þou sett hit doune, And kepe hit lest hit be to broune. []

To mak charlet tak swet mylk and colour it with saffron then tak freche pork and boile it and hew yt smalle then swinge eggs and cast them into the mylk and boile them and stirr them lest they bren and bete it with a litill ale and set it doun and let it not be brown and serue it. []

To mak charlet tak freche porke and sethe it and swing eggs ther withe then hewe the pork smalle and boile it in swet mylk and serue it. []

Charlete. Capitulum Clxxviij. Seth melke yn a pott and cast ther-to salt and saffron; and hew feyre buttes of calues or of porke small, and cast ther-to: and draw the white and yolkes of eyren, and cast to the licour when it builleth, and a litell ale, and stirre it till it crudde. and yiffe thou wilt haue it forced, hete milke scaldyng hoote, and cast ther-to rawe yolkes of eyren and poudre of gyngeuere, and sugre and clowes and maces, and lete natt fully buille; and press the cruddes in feyre lenyn cloth, and lessh it, and ley too or thre lesshes in a dissh: and cast the farsyng ther-on, and serue it forth hote. []

Charlete. Capitulum Clxxviij. Seth melke yn a pott and cast ther-to salt and saffron; and hew feyre buttes of calues or of porke small, and cast ther-to: and draw the white and yolkes of eyren, and cast to the licour when it builleth, and a litell ale, and stirre it till it crudde. and yiffe thou wilt haue it forced, hete milke scaldyng hoote, and cast ther-to rawe yolkes of eyren and poudre of gyngeuere, and sugre and clowes and maces, and lete natt fully buille; and press the cruddes in feyre lenyn cloth, and lessh it, and ley too or thre lesshes in a dissh: and cast the farsyng ther-on, and serue it forth hote. []

To mak charlet tak swet mylk and colour it with saffron then tak freche pork and boile it and hew yt smalle then swinge eggs and cast them into the mylk and boile them and stirr them lest they bren and bete it with a litill ale and set it doun and let it not be brown and serue it. []

To mak charlet tak freche porke and sethe it and swing eggs ther withe then hewe the pork smalle and boile it in swet mylk and serue it. []

Charlet. Take sweete cowe mylk, and put into a panne, and cast in therto zolkes of eyren and the white also, and fothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe. []

Charlet. XXXIX. Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth. []

.xxxix. Charlet. Tak pork & seeth it wel, hewe hit smal, cast it in a panne, breke ayroun & do therto & swynge hit wel to geder, do therto cow mylk & safroun & boyle it to gyder, salt hit and messe hit forth. []

Charlet. Take swettest mylke, þat þou may have, Colour hit with safron, so God þe save. Take fresshe porke and sethe hit wele, And hew hit smalle every dele. Swyng eyryn, and do þer to. Set hit over þe fyre, þenne Boyle hit and sture lest hit brenne. Whenne hit welles up, þou schalt hit kele With a litel ale, so have þou cele. When hit is ino3e, þou sett hit doune, And kepe hit lest hit be to broune. []

Charlet. Recipe pork & seth it wele, & hew it small & cast it in a pan, & breke egges þerto & swyng all togydyre; & put þerto þe mylk of a kow & saferon, & bole it togydere, & salt it & serof. []

Charlet. Do cow mylke in a pott have porke sodyn tendyr or of a loyn of vele hew hit smal do ther to safron & salt set hit over the fyre when hit ys at the boylyng have yolkes of eyron drawyn thorow a streynour put ther wyne or ale bet hit to gedyr put hit to the mylke stere hit when hit begynnys to a ryse set hit fro the fyre let hit crud well serve hit forthe iij or iiij leches in a dysch with the wheye yf thu wylt have hit in for sayd ley hit over a cloth over a bord & presse hit to gedyr lik thes y hav out cut hit in levys or smal pecys & ley iij or iiij in a dysch grynd almonds unblaunched & draw up a thike milke with wyne put to poudyr of gynger safron canel & sigure a grete dele sawndres & salt hole clovys & macys & set hit over the fyre stere hit when hit ys at boylyng take hit of & poure over the charlette. []

Charlet. Tak swete melk & colour it with saffron tak freysch pork soden hewe it smal sweng eyren & cast alm the melk set it over the fyer boille it stere it wel to gider kele it with a lytyl ale & set it doun. []

Charlet. Nym porke & seþ it wel & hak yt smal. Nym eyryn wyþ al þe wytys and swyng | hem wel al togedere, & kast god swete mylke þereto & boyle yt & messe yt forþe. []

[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
salt
saffron
calf
pork
eggs
yolks
ale
broth
beef
chicken


[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
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[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:56>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:37>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:39>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:38>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:14>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:191>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:173>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:85>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:50>. Accessed on February 15, 2025, 4:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:20>. Accessed on February 15, 2025, 4:31 am.