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Leche 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"

Leche lumbarde. Take Dates, and do awey the stones; and seth hem in swete wyne; and take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynour with a litull swete wyne and sugur; and caste hem in a potte, and lete boyle til it be stiff; and then take hem vppe, and ley hem vp apon a borde; and then take pouder ginger, Canell, and wyn, and melle al togidre in thi honde, and make it so stiff that hit woll be leched; And if hit be not stiff ynowe, take hard yolkes of eyren and creme thereon, or elles grated brede, and make it thik ynogh; take Clarey, and caste thereto in maner of sirippe, whan thou shall serue hit forthe.

autodoc



Other versions of this recipe:

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Forme of Cury)

Leche Lumbard (Fourme of Curye [Rylands MS 7])

Lesk lombard (A Noble Boke off Cookry)

Leche lumbarde (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Recipes from the Wagstaff Miscellany)

Lech lumbard (Recipes from the Wagstaff Miscellany)




Links to modern interpretations:


Medieval Cookery  

Leche Lumbarde
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/lechelumbarde.html






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