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Cxxxix - Caudel Ferry Departyd With A Blamanger


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"

Cxxxix - Caudel Ferry departyd with a blamanger. Take Fleysshe of Capoun, or of Porke, and hakke hem smal, and do it in a mortere an bray it wyl, and temper it vppe with capoun brothe that it be wyl chargeaunt; than nym mylke of Almaundys, take 3olkys of eyroun, and Safroun, and melle hem to-gederys that it be 3elow, and do ther-to pouder Canelle, and styke ther-on Clowis, Maces, and Quybibis, and serue forth.

autodoc



Other versions of this recipe:

Caudell ffery (Two Fifteenth-Century Cookery-Books)

Cawdel Ferry (Forme of Cury)

Caudel ferry (Fourme of Curye [Rylands MS 7])

Cawdell ferry (A Noble Boke off Cookry)

Cawdelle ferry (A Noble Boke off Cookry)

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

To mall cawdelle fferrens (A Noble Boke off Cookry)

Cawdelle Ferry (Two Fifteenth-Century Cookery-Books)




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