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Xvij - Crustade Lumbard


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"

xvij - Crustade lumbard. Take gode Creme, and leuys of Percely, and Eyroun, the 3olkys and the whyte, and breke hem ther-to, and strayne thorwe a straynoure, tyl it be so styf that it wol bere hym-self; than take fayre Marwe, and Datys y-cutte in .ij. or .iij. and Prune3; and putte the Datys an [correction; sic = MS. in.] the Prune3 and Marwe on a fayre cofynne, y-mad of fayre past, and put the cofyn on the ovyn tyl it be a lytel hard; thanne draw hem out of the ouyn; take the lycour and putte ther-on, and fylle it vppe, and caste Sugre y-now on, and Salt; than lat bake to-gederys tyl it be y-now; and 3if it be in lente, lef the Eyroun and the Marwe out, and thanne serue it forth.

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Recipes with similar titles:

Crustad lumbard (Recipes from the Wagstaff Miscellany)




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