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To Mak Custad Lombard


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

To mak custad lombard mak a large coffyn then tak dates from the stones tak gobettes of mary and smalle birdes and parboile them in salt brothe and couche ther in then tak clowes mace and raisins of corans and pynes fryed and strawe ther on and sett them in the oven to bak and luk ye haue a coup of cowes creme yolks of eggs good pouderes saffron sanderes and salt then fill the coffins ther with, and on fishe daies boille wardens or other peres paire them and hole them at the crown then fill them full of blaunche poudur and torn them in blaunche poudur and skoche them all about that the pouder may abid ther in then set the stalks upryght and ye may mak your coup of creme of almondes and shak up your custad as ye did of flesche and when they be bak gilt the stalkes of the peres and serue them.

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