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crem Boyled

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Crem boyled. Take crem of cowe mylke, and zolkes of egges, and bete hom wel togedur, and do hit in a pot, and let hit boyle tyl hit be stondynge, and do therto sugur, and colour hit with saffron, and dresse hit forthe in leches, and plante thcrin floures of borage, or of vyolet*


Recipes with similar titles:

xiij creme boylede (Two Fifteenth-Century Cookery-Books)

creme boiled (Two Fifteenth-Century Cookery-Books)

Creme Bolyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Creme boyled (Recipes from the Wagstaff Miscellany)

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