This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
.lxxix. Lete lorye. Tak ayroun & wryne hem thurgh a straynour & do therto cowe mylke with butter & safroun & salt, seeth it wel, leshe it & loke that hit be stondyng and serve hit forth.
Original manuscript image: f42r / f42v
Other versions of this recipe:
Lede lardes (Liber cure cocorum [Sloane MS 1986])
Alayd mylk (A Noble Boke off Cookry)
Larded boiled meat (Le Viandier de Taillevent)
Larded milk (Le Viandier de Taillevent)
LARDY MILK (Le Menagier de Paris)
Ledlardes (A Noble Boke off Cookry)
Letards (Thomas Awkbarow's Recipes (MS Harley 5401))
Lete Lardes (Forme of Cury)
Let lardes (Fourme of Curye [Rylands MS 7])
Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))
Letelorye (Forme of Cury)
Lethe lory (Two Fifteenth-Century Cookery-Books)
Letlardes (Two Fifteenth-Century Cookery-Books)
Let lory (Two Fifteenth-Century Cookery-Books)
To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))
Lette lardes (Two Fifteenth-Century Cookery-Books)
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