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Xj - Vyaund Leche


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"

xj - Vyaund leche. Take cowe Mylke, and set it ouer the fyre, and throw ther-on Saunderys, and make a styf poshotte of Ale; than hang the croddys ther-of in a pynne, in a fayre clothe, and lat it ouer-renne; than take it and put hony ther-to, and melle it y-fere; then feche the croddys of the deye, (Note: Dairymaid) and melle hem to-gederys, and lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen clothe, and salt it, and leche it; and thanne serue it forth.

autodoc



Other versions of this recipe:

Porridge of almonds and bread in Lent (Wel ende edelike spijse)

Slices (Le Viandier de Taillevent)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)


Recipes with similar titles:

x vyaund leche (Two Fifteenth-Century Cookery-Books)

xij vyaund leche (Two Fifteenth-Century Cookery-Books)

xiiij vyaunde leche (Two Fifteenth-Century Cookery-Books)




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