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Vj - Auter Maner Leche Lumbarde

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"

vj - Auter maner leche lumbarde. Take fayre Hony, and clarifi yt on the fyre tylle it wexe hard; then take hard 3olkys of Eyroun, and kryme4 a gode quantyte ther-to, tyl it be styf y-now; an thenne take it vppe, and ley it on a borde; then take fayre gratyd Brede, and pouder pepir, and molde it to-gederys with thine hondys, tylle it be so styf that it wole ben lechyd; than leche it; then take wyne and pouder Gyngere, Canelle, and a lytil claryfyid hony, and late renne thorw a straynour, and caste this Syryp ther-on, when thou shalt serue it out, instede of Clerye.


Other versions of this recipe:

Auter leche lumbard (Two Fifteenth-Century Cookery-Books)

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