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creme Boiled

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"

Creme boiled. Take mylke, and boile hit; And then take yolkes of eyren, and try hem fro the white, and drawe hem thorgh a streynour, and cast hem into the mylke; and then sette hit on the fire, and hete hit hote, and lete not boyle; and stirre it wel til hit be som-what thik; And caste thereto sugur and salte; and kut then faire paynmain soppes, and caste the soppes there-on, And serue it in maner of potage.


Other versions of this recipe:

Creme Bolyd (Thomas Awkbarow's Recipes (MS Harley 5401))

To mak creme buyle (A Noble Boke off Cookry)

Recipes with similar titles:

xiij creme boylede (Two Fifteenth-Century Cookery-Books)

Crem boyled (Ancient Cookery [Arundel 334])

Creme boyled (Recipes from the Wagstaff Miscellany)

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