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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"

Custarde. Take Vele, and smyte hit in litull peces, and wassh it clene; put hit into a faire potte with faire water, and lete hit boyle togidre; then take parcelly, Sauge, Isoppe, Sauerey, wassh hem, hewe hem, And cast hem into flessh whan hit boileth; then take powder of peper, canel, Clowes, Maces, Saffron, salt, and lete hem boyle togidre, and a goode dele of wyne with all, And whan the flessh is boyled, take it vppe fro the broth, And lete the broth kele. Whan hit is colde, streyne yolkes and white of egges thorgh a streynour, and put hem to the broth, so many that the broth be styff ynowe, And make faire cofyns, and couche iij. or iiij. peces of the flessh in the Coffyns; then take Dates, prunes, and kutte hem; cast thereto powder of Gynger and a litull Vergeous, and put to the broth, and salt; then lete the coffyn and the flessh bake a litull; And then put the broth in the coffyns, And lete hem bake till they be ynogh.


Other versions of this recipe:

Custard lumbarde (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

To make a Custarde (A Proper newe Booke of Cokerye)

To make a Custard (The Good Housewife's Jewell)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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