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Xvj - Crustade

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 - Crustade. Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; than take fayre water, and lat yt boyle to-gedere with Percely, Sawge, Sauerey, and Ysope smal y-now an hew; and whan it is on boylyng, take pouder Peper, Canell, Clowys, Maces, Safroun, and lat hem boyle to-gederys, and a gode dele of wyne ther-with. Whan the fleyssche is y-boylid, take it fro the brothe al clene, and lat the brothe kele; and whan it is cold, take Eyroun, the whyte and the 3olkys, and cast thorw a straynoure, and put hem in-to the brothe, so many that the brothe be styf y-now; then make fayre cofyns, and cowche .iij. pecys or .iiij. of the fleyssche in a cofyn; than take Datys, and kytte hem, and cast ther-to; than take pouder Gyngere, and a lytel verious, and putte in-to the brothe and Salt; and than putte the brothe on the cofyns, bake a lytel with the fleyssche or thou putte thin lycoure ther-on, and lat al bake to-gederys tyl it be y-now; thanne take yt owt, and serue hem forth.


Other versions of this recipe:

Crustade (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Crustade (Ancient Cookery [Arundel 334])

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