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Xlviij - Tayloures


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"

xlviij - Tayloures. Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, and a gode dele Salt, and let boyle a whyle; than take it and ly (Note: Lye; allay.) it wyth Flowre of Rys, or ellys with Brede y-gratyd, and caste ther-to Sugre, and serue forth lyke Mortrewys, and caste pouder of Gyngere a-boue y-now.

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Other versions of this recipe:

To make Leach of Almonds (Delights for Ladies)

Tayle3 (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)

TAILLIS to be served in Lent (Le Menagier de Paris)

Taylours (Two Fifteenth-Century Cookery-Books)




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