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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak a cawdelle of almondes tak blanched almondes and draw them up with wyne put ther to saffron and salt and serue it.

autodoc



Other versions of this recipe:

Caudel dalmone (Liber cure cocorum [Sloane MS 1986])

Caudell de Almondes (Two Fifteenth-Century Cookery-Books)

Cawdel Of Almaund Mylk (Forme of Cury)

Caudel of almaund mylke (Fourme of Curye [Rylands MS 7])

Cawdell dalmond (A Noble Boke off Cookry)

Cawdell of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))

Cawdelle de Almaunde (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Caudell of Almondys (Recipes from the Wagstaff Miscellany)