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creme Boyle

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

Creme boyle. Take creme of cowe mylk, and zolkes of eyren beten, and sugre, and saffron, and medel alle togedur, and boyle hit that hit be stondyng, and dresse hit up stondynge of leches in disshes, and plant hit with floures of borage, and serve hit forth.


Recipes with similar titles:

to mak creme buyle (A Noble Boke off Cookry)

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