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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 chekyns and choppe hom, and cast hom in brothe of beef, and cast therto clowes, maces, pynes, and reifynges of corance, and a lytel wyne and saffron; for x mees, take the zolkes of 40 eyren beten and streyned; and take saunders and canei drawen, and put in the fame pot: and then take half a quartron of pouder of ginger, and bete hit with the zolkes; and in the settyng doune put hit into the same pot, and and stere hit wel togeder, and make hit rennynge and sumqwat standynge ; and dresse hit, and serve hit forthe. Or elles take conynges instede of chekyns, and do on the fame wyse.

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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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