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Cawdelle Ferry

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

To mak cawdelle ferry, tak clene yolks of egge welle betene and in the betyng do away the scome then put them in a pot with swet wyne and stirr hem well all to gedure and alay it with bred of payn mayne stept in swete wyne and boile it and put sugure ther to and colour it with saffron and salt it and at the first boile set it from the fyere then dres it in lesks iij or iiij in a dyshe and cast on sugur and serue it.


Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Cawdel Ferry (Forme of Cury)

Caudel ferry (Fourme of Curye [Rylands MS 7])

Cawdell ferry (A Noble Boke off Cookry)

Caudel Ferry departyd with a blamanger (Two Fifteenth-Century Cookery-Books)

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

To mall cawdelle fferrens (A Noble Boke off Cookry)

Cawdelle Ferry (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Caudel ferree (MS Royal 12.C.xii)

Caudell fery (Recipes from the Wagstaff Miscellany)

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