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Leche Lumbarde


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

Leche lumbarde. Take honey clarified, and vernage, or other wyne, and let hit boyle togeder, and colour hit with faundres and saffron, and cast therto pouder of pepur, or of greynes, and a lytel pouder of canel, and in the boylynge cast therto grated bred to make hit thik; and when hit is sul boyled, that hit be thik ynogh in the fettynge doune, put therto a lytel vynegur, medelet; with pouder of ginger, and stere hit togeder; and then poure al on a faire canevas, and let hit'kele; and when hit is colde, cut hit in faire brode leches, and lay hom in dishes, and strawe above sugre, and pouder of ginger medeled togeder; and serve hit forth.

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Recipes with similar titles:

v leche lumbarde (Two Fifteenth-Century Cookery-Books)

leche lumbarde (Two Fifteenth-Century Cookery-Books)

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Forme of Cury)

lxiiij Leche Lumbard (Fourme of Curye [Rylands MS 7])

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Recipes from the Wagstaff Miscellany)

Lech lumbard (Recipes from the Wagstaff Miscellany)




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