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Charlet Aforce


This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Charlet Aforce. Tak cow melk & eyren & swenge hem to gidre & colour it with saffron tak freysch pork hew it smal do it ther to kast it in a panne boyle it wel & stire it vyn & with ale set it don than ley it on a canwas presse out the wyth tak almaunde melk colour it with saffron lye it with amydon force it with poudre of ginger & galingale.

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