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Xxxvj - Crustade Gentyle

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"

xxxvj - Crustade gentyle. Take a Cofyn y-bake; than grynd Porke or Vele smal with harde 3olkys (Note: A. adds and rawe 3olkes) of Eyroun; than lye it with Almaunde Milke, and make hem stondyng; take Marow of bonys, and ley on the cofynne, and fylle hem fulle with thin comade, and serue forth [correction; sic = f].


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