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Xij - 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"

xij - Vyaund leche. Take Eyroun, the whyte and the 3olke, and caste hem in a morter, an breke hem wyl; than take cowe mylke and caste ther-to, and menge hem wyl to-gederys; than put al in a panne, and lat boyle; and with ale make it to a poshotte; then hange the croddys in a pynne, and let it ouer-renne; melle the croddys with hony; then take the bladys of Barlyche, or of Percely, and stampe hem, and wrynge thorw a clothe; and so alle the grene, melle it a-mong the croddys; thenne take the cruddys that comen fro the deye, melle hem to-gederys, presse hem, and serue hem forth; an the coloure wyl ben than Motley.

autodoc



Other versions of this recipe:

Vyaund de leche (Two Fifteenth-Century Cookery-Books)

Vyaunde leche (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

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

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

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

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




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