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Auter Leche Lumbard

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"

Auter leche lumbard. Take faire hony, and clarefy it in the fire til hit (Note: Douce MS. adds after hit: 'wex hard: and take hard yolkes of eyrene and cryme hem a grett quantite ther-to, till it,' andc.; )be stiff ynowe; and then take hit vppe and ley hit on a borde; and take faire grated brede and pouder of peper, and mell al togidre with thi honde, til hit be so stiff that hit wol be leched; and leche hit. And then take wyne, pouder of Gynger, Canell, and a litel clarefied hony, and lete ren thorgh a streynour, and cast the sirip there-on, whan that thou shall serue hit in stede of Clarre.


Other versions of this recipe:

Auter maner leche lumbarde (Two Fifteenth-Century Cookery-Books)

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