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Kaudel Ferry


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

Kaudel Ferry. Take almondes unblanchyd, so have þou cele, And wasshe hom fayre and grynd hom wele. Temper hom up with wyne so clene, And drau3e hom þorowgh a canvas shene. In pot þou coloure hit with safron, And lye hit up with Amydone, Or with floure of ryse so fre. Ry3t thykke loke þou þat be. Seson hit with sugur grete plenté, Florysshe hit with maces, I tel þe.

autodoc



Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Cawdel Ferry (Forme of Cury)

Caudel ferry (Fourme of Curye [Rylands MS 7])

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)

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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