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Lete Lorre


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

Lete Lorre. Recipe egges & strene þam throgh a streneзour, & do þerto cow mylk & buttur & saferon, & seth it welle & mak it stondyng; & colour it with saferon, & serof it forth.

autodoc



Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)




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