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Xxix - milke Rostys


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"

xxix - Milke Rostys. Take swete Mylke, an do it in a panne; take Eyroun with alle the whyte, and swenge hem, and caste ther-to; colour it with Safroun, and boyle it so that it wexe thikke; than draw it thorw a straynoure, and nym that leuyth, (Note: Take what remains) and presse it: and whan it is cold, larde it, and schere on schevres, (Note: Shivers; thin strips) and roste it on [correction; sic = MS. [amp] on] a Gredelle, and serue forth [correction; sic = f].

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Other versions of this recipe:

Mylke rostyd (Liber cure cocorum [Sloane MS 1986])

Wiltu machen ein gebraten milch (How you want to make roasted milk) (Ein Buch von guter spise)

Mylk Rostede (Thomas Awkbarow's Recipes (MS Harley 5401))

To mak mylk rostid (A Noble Boke off Cookry)

To rost Mylk (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE MYLK ROST (Forme of Cury)




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