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Xiij - creme Boylede


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"

xiij - Creme Boylede. Take creme or mylke, and [correction; sic = MS. or.] brede of paynemayn, or ellys of tendyr brede, an breke it on the creme, or elles in the mylke, an set it on the fyre tyl it be warme hot; and thorw a straynour throwe it, and put it in-to a fayre potte, an sette it on the fyre, an stere euermore: an whan it is almost y-boylyd, take fayre 3olkys of eyron, an draw hem thorw a straynowr, and caste hem ther-to, and let hem stonde ouer the fyre tyl it boyle almost, an till [correction; sic = MS. thow.] it be skylfully (Note: reasonably.) thikke; than caste a ladel-ful, or more or lasse, of boter ther-to, an a good quantite of whyte sugre, and a litel salt, an than dresse it on a dysshe in maner of mortrewys.

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Recipes with similar titles:

creme boiled (Two Fifteenth-Century Cookery-Books)

Crem boyled (Ancient Cookery [Arundel 334])

Creme Bolyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Creme boyled (Recipes from the Wagstaff Miscellany)




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