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To Bake A calues Chaldron

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake a Calues Chaldron. PArboyle it, and coole it, and picke out the Kernels, and cut it in small pieces: then season it with Pepper, Salt, and Nutmeg: put in a few sweet Hearbes chopt, a piece of sweet Butter, sprinckle it with Uergis, and so close it. When you serue it in, put to it a little of a Cawdle, made with Nutmeg, Uinegar, Butter, Sugar, and the yolkes of two newe layde Egges, a spoonefull of Sack, and the iuyce of an Orenge.


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