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Lesk Lombard


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

Boile gadur of the skome and set it to the fyere agayne put ther to pouder of pepper canelle and grated bred and stirre it well to gedur colour it withe saffron and sanders and in the settinge doun do ther to a litill venygar mellid with pouder of guinger and stirr it and let it be stif then gadur it up in a clothe and splat it some dele abrod and couer it with the same clothe till it be colde and lay ij or iij lesks in a dyshe and straw ther on pouder of guinger mellid with sugur and serue it.

autodoc



Other versions of this recipe:

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Forme of Cury)

Leche Lumbard (Fourme of Curye [Rylands MS 7])

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Leche lumbarde (Two Fifteenth-Century Cookery-Books)




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