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To Make A Custarde

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make a Custarde. A Custarde the coffyn must be fyrste hardened in the oven, and the ntake a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe dates put in butter.


Recipes with similar titles:

custarde (Two Fifteenth-Century Cookery-Books)

To make a Custard (The Good Housewife's Jewell)

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