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To Mak mylk Rostid


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

To mak mylk rostid swynge egges and swet mylk togedur put ther to saffron and boile it till it be thik then sethe it and sie it throughe a clothe and pres the remnyant and lesshe it cold and serue it in schyves.

autodoc



Other versions of this recipe:

Mylke rostyd (Liber cure cocorum [Sloane MS 1986])

Wiltu machen ein gebraten milch (How you want to make roasted milk) (Ein Buch von guter spise)

Mylk Rostede (Thomas Awkbarow's Recipes (MS Harley 5401))

To rost Mylk (Thomas Awkbarow's Recipes (MS Harley 5401))

Milke Rostys (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE MYLK ROST (Forme of Cury)




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