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To Make Lyede milke


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

To make lyede milke. Take kow mylke and sugure and do them yn A pot set hit on the fyre and when hit boylls put þere to yowlkes of eggys loke that hit be rynnyng And not to charchant take white brede cut yn small soppys do them yn dyshes and powre hit there vpon. And serue hit furth.

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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)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

Lette lardes (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Lyed mylke (Recipes from the Wagstaff Miscellany)




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