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

Chekyns in cretene. Take cow mylke, lye hit anone With flowre, or ellis with amydone. Fors hit with galyngale and gode gyngere, With canel and comyn, alle in fere, Coloure hit with safron þo. Þe chekyns by hom selfe þo sethe þer to, Hew hom in quarteres and lay hom inne, Boyle hom up with alle, no more ne mynne. But seson hit with sugur suete, And serve hom forthe for þay ben sete


Other versions of this recipe:

Cratones (A Noble Boke off Cookry)

Cretone of new beans (Le Viandier de Taillevent)

Cretone of new peas (Le Viandier de Taillevent)

CRETONNEE of New Peas or new beans (Le Menagier de Paris)

CRETONNEE on a fish day; fry tench (Le Menagier de Paris)

Crotoun (Forme of Cury)

Cruton (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

chekins kirtin (A Noble Boke off Cookry)

chekyns kyrtyn (A Noble Boke off Cookry)

Chekyns in kirtyne for x mees (Ancient Cookery [Arundel 334])

Chikens in gretney (Recipes from the Wagstaff Miscellany)

Chikens in Cryteyne (Recipes from John Crophill's Commonplace Book)