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For Charlet Icoloured

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For Charlet icoloured. Take almondes unblanchyd, wasshe hom and grynd. Temper hom with rede wyne, þat is so kynd. Alye hit up with floure of ryce, Do þer to pynys and saunders for spyce, For to coloure hit, loke þou do þis, And oþer goode spyces þou take, iwys, Bothe strong and swete þou do þer to. Salt hit, boyle hit, sethe hit forthe þo, With annes icomfet, florysshe hit þou schalle. Messe hit in dysshes to be served in halle.


Other versions of this recipe:

Charlet collouret (A Noble Boke off Cookry)

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