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Cawdel Ferry


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

Cawdel Ferry. XX.II. I. Take flour of Payndemayn and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.

autodoc



Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Caudel ferry (Fourme of Curye [Rylands MS 7])

Cawdell ferry (A Noble Boke off Cookry)

Cawdelle ferry (A Noble Boke off Cookry)

Caudel Ferry departyd with a blamanger (Two Fifteenth-Century Cookery-Books)

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

To mall cawdelle fferrens (A Noble Boke off Cookry)

Cawdelle Ferry (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Caudel ferree (MS Royal 12.C.xii)

Caudell fery (Recipes from the Wagstaff Miscellany)




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