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To Rost mylk


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

To rost Mylk. Recipe swete mylk & do it in a pan, & swyng egges þerwith, & colour it with saferon & put þerto flour; þan set it on þe fyre & let it boyle, & strene all þise to gydyr & cast it agayn into þe pan. Þen take hard зolkes of egges & breke þam small, & do þam in þe mylk tyll it be right thyk. Þen set it down & let it kele, & lech it & roste it on a gyrdyren, & cast þerto sugur, & 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)

Mylk Rostede (Thomas Awkbarow's Recipes (MS Harley 5401))

To mak mylk rostid (A Noble Boke off Cookry)

Milke Rostys (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE MYLK ROST (Forme of Cury)




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