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Letlardes


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"

Letlardes. Take mylke scalding hote; And take eyren, the yolkes and the white, and drawe hem thorgh a streynour, and caste to the mylke; And then drawe the iuce of herbes, which that thou will, so that they ben goode, and drawe hem thorgh a streynour. And whan the mylke bigynneth to crudde, caste the Iuce thereto, if thou wilt haue it grene; And if thou wilt haue it rede, take Saundres, and cast to the mylke whan it croddeth, and leue the herbes; And if thou wilt haue hit yelowe, take Saffron, and caste to the mylke whan hit cruddeth, and leve the Saundres; And if thou wilt haue it of al thes colours, take a potte with mylke and Iuse of herbes, and another potte with mylke and saffron; And another potte with mylke and saundres, and put hem al in a lynnen clothe, and presse hem al togidur; And if thou wilt haue it of one colour, take but one cloth, (Note: Douce MS. of these) and streyne it in a cloth in the same maner, and bete on the clothe with a ladell or a Skymour, to make sad or (Note: Douce MS. and.) flatte; and leche it faire with a knyfe, and fry the leches in a pan with a litull fressh grece; And take a litull, and put hit in a dissh, and serue it forth.

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Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Letlardes (Recipes from John Crophill's Commonplace Book)




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