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Chawdewyne De Boyce


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

Chawdewyne de boyce. Take smalle notes, schale not kurnele, As þou dose of almondes, fayre and wele. Frye hom in oyle, þen sethe hom ry3t In almonde mylke þat is bry3t. Þen þou schalle do in floure of ryce And also oþer pouder of spyce. Fry oþer curneles besyde also, Coloure þou hit with safron, or þou fer goo, To divers þo mete þou schalt hit set, With þo fryed curnels with outen let.

autodoc



Other versions of this recipe:

Chaudewyne (Two Fifteenth-Century Cookery-Books)

Chaudoun (Two Fifteenth-Century Cookery-Books)

Chaudwen de boyse (A Noble Boke off Cookry)

Chawdwyn (Two Fifteenth-Century Cookery-Books)




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