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Xvj - Chare De wardoun 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"

xvj - Chare de wardoun leche. Take Perys, and sethe ham, and Pike ham and stampe ham, and draw hem thorw a straynoure, and lye it with Bastard; then caste hem in-to a potte, and Safroun with-al, and boyle with Maces, Clowes, pouder Canel, Quibibes, and [correction; sic = MS. & an.] a litel pouder Pepir, and Rolle hem vppe with Brede, the cromes with-in thin hondys, and serue forth.


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