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To Mak creme Buyle


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

To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it.

autodoc



Other versions of this recipe:

Creme boiled (Two Fifteenth-Century Cookery-Books)

Creme Bolyd (Thomas Awkbarow's Recipes (MS Harley 5401))


Recipes with similar titles:

Creme boyle (Ancient Cookery [Arundel 334])




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