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Charlet Enforsed


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

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.

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Recipes with similar titles:

Charlet Enforesyd (Thomas Awkbarow's Recipes (MS Harley 5401))




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