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Xxxiiij - Crustade Ryal


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"

xxxiiij - Crustade Ryal. Take and pyke owt the marow of bonys as hool as thou may; then take the bonys, an sethe hem in Watere, or (Note: A. til that) that the brothe be fat y-now; then take Almaundys, and wayssche hem clene, and bray hem, and temper hem vppe with the fat brothe; than wyl the mylke be broun; then take pouder Canelle, Gyngere, and Sugre, and caste ther-on; than take and make fayre cofyns, and lat hem hard in the ovyn; than take Roysonys of coraunce, and ley in the cofynne, and taylid Datys y-kyt a-long; then take Eyroun a fewe, y-straynid, and swenge a-mong the Milke the 3olke; then take the botmon of the cofynne ther the Marow schal stonde, and steke ther gret an long gobettys ther-on vppery3t, and lat bake a whyle; then pore thin comade ther-on halful, and lat bake; and whan yt A-rysith, it is y-now; then serue forth.

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