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Cold Leshe Viand

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

To mak cold lesche vyand, tak quynces boiled paire them and pik out the core and cutt them in small pesses and put them in an erthen pot put ther to whyt grec and alay them up with hony claryfied and with raw yolks of egges and a littil almonde mylk and dates pouder of saffron and lesche it furthe.


Recipes with similar titles:

Cold lech viaund (Recipes from the Wagstaff Miscellany)

Links to modern interpretations:

Grene Boke  

Cold Leshe Viand
Kristen Wright
Grene Boke

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