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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 porke and sethe hit, and take of the skyn, and pyke out clene the scnowes (sinews), and bray hit, and take and breke rawe egges therto, and medel hit wel togedur in a faire vessel!, and put therto pouder of pepur, and of clowes, and raifynges of corance, and dates mynced, and sugur, and do hit in a bleddur (bladder), or in a bagge, and let hit wel fethe; and when hit is ynogh take hit up and cut hit on leches, as hit were pescoddes; then take gret raysynges, and bray hom and drawe hom up with wyne, and do hit in a pot; and do therto almonde 329 mylke, and do therto pouder of pepur and of clowes, and let hit boyle j and in the settynge doun do therto pouder of canell and of ginger, and tempuF hit with wyn; then dresse thi leches in dysshes, and poure the fyrip above, and serve hit forthe.


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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