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Caudell Ffery


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"

Caudell ffery. Take rawe yolkes of eyren and trie hem, and bake hem; and take good wyne, and warme hit ouer the fire in a potte, And cast there-to the yolkes, and stere hit well, butte lete hit not boyle til hit thikke; and then caste there-to sugur and salt, and serue hit forth as mortrewes.

autodoc



Other versions of this recipe:

Cawdel Ferry (Forme of Cury)

Caudel ferry (Fourme of Curye [Rylands MS 7])

Cawdell ferry (A Noble Boke off Cookry)

Cawdelle ferry (A Noble Boke off Cookry)

Caudel Ferry departyd with a blamanger (Two Fifteenth-Century Cookery-Books)

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

To mall cawdelle fferrens (A Noble Boke off Cookry)

Cawdelle Ferry (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Caudel ferree (MS Royal 12.C.xii)

Caudell fery (Recipes from the Wagstaff Miscellany)




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