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Charwarden


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

To mak chard wardene tak wardens and bak them in an oven then tak them out and paire them and grind them in a mortair and streyne them smothe throwghe a streyner then put them in an erthene pot and put ther to sugur till they be douced as ye think best and put ther to pouder of notmeggs guinger and granes and let the pouder be farcede put ther to powder of sanders tille it be coloured and stirr it with a pot stik and set yt on a soft fyere and let it boile till yt be stiff as leche lombard and ye put amydon or rise it is bettere and when it is cold lay it fair abrod in the coffyn and let it stond ij dais and ye liste strawe senymom upon it and a day aftur the bred is out of the ovene then set it ther in and it shalle en be hard and then ye shall mak chardquynce.

autodoc



Other versions of this recipe:

Chare de Wardone (Two Fifteenth-Century Cookery-Books)

Chared coneys, or chardwardon (Two Fifteenth-Century Cookery-Books)

Chardewardon (Two Fifteenth-Century Cookery-Books)




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