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Custard Lumbarde


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"

Custard lumbarde. Take good creme, and ffoiles of (Note: The MS. has here and ffoiles of parcelly crossed through.) and yolkes And white of egges, and breke hem thereto, and streyne hem all thorgh a straynour till hit be so thik that it woll bere him self; And take faire Mary, And Dates, cutte in ij. or iij. and prunes, and put hem in faire coffyns of paast; And then put the coffyn in an oven, And lete hem bake till thei be hard, And then drawe hem oute, and putte the licoure into the Coffyns, And put hem into the oven ayen, And lete hem bake till they be ynogh, but cast sugur and salt in thi licour whan ye putte hit into the coffyns; And if hit be in lenton, take creme of Almondes, And leve the egges And the Mary.

autodoc



Other versions of this recipe:

Custarde (Two Fifteenth-Century Cookery-Books)




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