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Chaudwen De Boyse


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

To mak chawdwen de boyse tak noot kirnelles and fry them in oile then sethe them in almond mylk put ther to flour of ryse and other poudures and fry not kirnelles and colour them with saffron and serue them.

autodoc



Other versions of this recipe:

Chaudewyne (Two Fifteenth-Century Cookery-Books)

Chaudoun (Two Fifteenth-Century Cookery-Books)

Chawdewyne de boyce (Liber cure cocorum [Sloane MS 1986])

Chawdwyn (Two Fifteenth-Century Cookery-Books)




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