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Caudel Rennyng


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

Caudel rennyng. Take vernage, or other gode swete wyne, and zolkes of eyren beten, and streyned, and put therto suger, and colour hit with saffron, and sethe hit tyl hit begyn to boyle, and strawe pouder of ginger theron; and serve hit forthe.

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