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Helvetian Style Curd


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Helvetian style curd. You will need one itze of good sour cream, put it on the fire and boil it; whip ten or twelve egg whites, pour some rose water onto it, once the milk starts to boil, add the eggs, then some sugar, pour it onto a flat plate and let it cool. This is a good dish, for it heals dysentery and the wounds of the intestines.

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