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Blank Desure


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Blank desure. Tak þe olkys of egges sodyn & temper it wyþ mylk of a kow. & do þerto comyn & safroun & flowre of ris or wastel bred myed, & grynd in a morter & temper it vp wyþ þe milk; & mak it boyle & do þerto wit of egges coruyn smal. & tak fat chese & kerf þerto wan þe licour is boylyd, & serue it forþ.

autodoc



Recipes with similar titles:

Blank Dessorre (Forme of Cury)

xxxvij Blank dessoree (Fourme of Curye [Rylands MS 7])

Clxlj For to make blank desyre (Fourme of Curye [Rylands MS 7])

Blonk desore (Liber cure cocorum [Sloane MS 1986])

Blanc desirree (MS Royal 12.C.xii)

Blanke desire (Recipes from the Wagstaff Miscellany)




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