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Xxxix - eyroun In Lentyn


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"

xxxix - Eyroun in lentyn. Take Eyroun, and blow owt that ys with-ynne atte other ende; than waysshe the schulle clene in warme Water; than take gode mylke of Almaundys, and sette it on the fyre; than take a fayre canvas, and pore the mylke ther-on, and lat renne owt the water; then take it owt on the clothe, and gader it to-gedere with a platere; then putte sugre y-now ther-to; than take the halvyndele, and colour it with Safroun, a lytil, and do ther-to pouder Canelle; than take and do of the whyte in the nether ende of the schulle, and in the myddel the 3olk, and fylle it vppe with the whyte; but no3t to fulle, for goyng ouer; than sette it in the fyre and roste it, and serue forth [correction; sic = f].

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