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mylk Rostede


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Mylk Rostede. Recipe swete mylk & do it in a pan, than take þe egges with þe whyte & bete þam togyder, & do it to þe mylk, & colour it with saferon; & boyle it tyll it be thyk, and strene it & do þerin; take þat þat levis in þe strenerour: presse it on a borde with a lever, & when it is cold lard it & sheve it on shyves, & rost it on a gyrdyryn, & serof it forth.

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Other versions of this recipe:

Mylke rostyd (Liber cure cocorum [Sloane MS 1986])

Wiltu machen ein gebraten milch (How you want to make roasted milk) (Ein Buch von guter spise)

To mak mylk rostid (A Noble Boke off Cookry)

To rost Mylk (Thomas Awkbarow's Recipes (MS Harley 5401))

Milke Rostys (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE MYLK ROST (Forme of Cury)




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