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.xlj. Caudel Ferry.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.xlj. Caudel ferry. Tak flour of paynedemayn and gode wyne & drawe it to gyder, do therto a grete quantite of suger cypres or hony claryfied, & do ther to safroun, boyle hit & whan it is y boyled alye it up with yolkes of ayroun & do ther to salt & messe hit forth, and lay ther on suger and poudour gynger.

Original manuscript image: f27r / f27v

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Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Cawdel Ferry (Forme of Cury)

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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