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"
lxxiiij - Arbolettys. Take Milke, Boter an Chese, and boyle in fere; then take eyroun, and cast ther-to; than take Percely and Sawge and hacke it smal, and take pouder Gyngere and Galyngale, and caste it ther-to, and than serue it forth.
Other versions of this recipe:
ERBOLATES (Forme of Cury)
Erbolate (Fourme of Curye [Rylands MS 7])
ERBOWLE (Forme of Cury)
Erboule (Fourme of Curye [Rylands MS 7])
Hebolace (Forme of Cury)
Chebolace (Fourme of Curye [Rylands MS 7])
Herbe-blade (Two Fifteenth-Century Cookery-Books)
Herbelade (Two Fifteenth-Century Cookery-Books)
Herbetella (Libro di cucina / Libro per cuoco)
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