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.lix. Cruton.


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

.lix. Cruton. Tak the offal of capouns other of other bryddes, make hem clene & perboyle hem, tak hem up & dyce hem, tak swete cow mylke & cast therinne & lat hit boyle, tak payndemayn & of the self mylk & drawe thorowe a cloth & cast it in a pot, and lat it seeth, take ayroun y sode, hewe the white & cast ther to, and lye the sewe with yolkes of ayroun raw, colour hit with safroun, tak the yolkes & frye hem & florysche hem therwith and poudour douce.

Original manuscript image: f33r / f33v

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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)

Crotoun (Forme of Cury)

FOR TO MAKE CRAYTOUN (Forme of Cury)


Recipes with similar titles:

Creteyney (Recipes from the Wagstaff Miscellany)

Craytoun (MS Douce 257)




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