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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Charlet Yforced. XX.II. Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto. and powdour of gynger suger. and Safroun and cast þerto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth.


Other versions of this recipe:

Charlet Enforesyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet forced (A Noble Boke off Cookry)

Charlet forsed (Fourme of Curye [Rylands MS 7])

Charlet a-forcyd ryally (Two Fifteenth-Century Cookery-Books)