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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

Crotoun. XX.III. Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce.


Other versions of this recipe:

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Cratones (A Noble Boke off Cookry)

Cretone of new beans (Le Viandier de Taillevent)

Cretone of new peas (Le Viandier de Taillevent)

CRETONNEE of New Peas or new beans (Le Menagier de Paris)

CRETONNEE on a fish day; fry tench (Le Menagier de Paris)

Cruton (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Creteyney (Recipes from the Wagstaff Miscellany)

Craytoun (MS Douce 257)