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

To mak a colles tak the braun of capon or henne and hew it small and bray it with otemele and whit bred cast ther to good pouders and saffron then tak out the bones and grind the flesshe small and cast it unto the brothe and sie it throughe a clothe and salt it boile it and serue it


Other versions of this recipe:

For a kolys (Liber cure cocorum [Sloane MS 1986])

Ein cöl ris (A colris) (Ein Buch von guter spise)

Ein col ris (A colris) (Ein Buch von guter spise)

Aber ein col rys (But a colris) (Ein Buch von guter spise)

A Coulleys (Du fait de cuisine)

FOR TO MAKE A COLYS (Forme of Cury)

Recipes with similar titles:

xxvj coleys (Two Fifteenth-Century Cookery-Books)

LXXXXII To make quillies (Due Libri di Cucina - Libro B)

Colys (MS Douce 257)