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Clat


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

Clat. XX.III. XVIII. Take elena campana and seeþ it water. take it up and grynde it wel in a morter. temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile. cast above powdour douce and serue it forth.

autodoc



Other versions of this recipe:

Elate (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

lxxxv gaylede (Two Fifteenth-Century Cookery-Books)




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