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Cxiiij - Tayle3


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxiiij - Tayle3. Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to the potte ; take Fygys and Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, and caste hem on a morter, grynd hem as small as thou my3t, temper hem vppe with thin (Note: Thine) Mylke, draw hem thorw a straynoure, also chargeauntly as thou my3th; caste it in a clene potte, do it to the fyre; take Datys y-taylid a-long, and do ther-to; take Flowre of Rys, and draw it thorw a straynoure, and caste ther-to, and lat it boyle tylle it be chargeaunt; sette it on the fyre; take pouder Gyngere and Canelle, Galyngale; temper with Vynegre, and caste ther-to Sugre, or hony; caste ther-to, sesyn it vppe with Salt, and serue forth.

autodoc



Other versions of this recipe:

To make Leach of Almonds (Delights for Ladies)

Lenten slices (Le Viandier de Taillevent)

TAILLIS to be served in Lent (Le Menagier de Paris)

Taylours (Two Fifteenth-Century Cookery-Books)

Tayloures (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Teal (Le Viandier de Taillevent)

Taille (Le Viandier de Taillevent)

Tayle (Recipes from the Wagstaff Miscellany)




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