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Caudel Ferres


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 ferres. Take vernage, or other swete wyne, and take zolkes of eyrejt beten, and in the betynge do away the scome, and then streyne hom, and put al togedur in a pot, ande put therto sugre ynogh, and colour hit with saffron, and stere hit wel, and take bred a Iytel of payne de mayne (white bread) steped in the self wyne, and streyne and put hit in the same pot, and stere hit wel, ande make the caudel stondynge, and at the first boy le do hit from the fire, and dresse hit up in leches in disshes, and strewe sugre theron, and serve hit forthe.

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Recipes with similar titles:

Caudel ferres (Ancient Cookery [Arundel 334])

Caudell Farce (Thomas Awkbarow's Recipes (MS Harley 5401))




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