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Lxxxv - Gaylede


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"

lxxxv - Gaylede. Take Almaunde Mylke and Flowre of Rys, and do ther-to Sugre or Hony, and Powder Gyngere and Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, (Note: ? unstoned) or hard Wastel y-dicyd (Note: diced, cut into small squares) and coloure it with Saunderys, and sethe it and dresse hem yn.

autodoc



Recipes with similar titles:

Clat (Forme of Cury)




Links to modern interpretations:


Give it Forth  

Gaylede
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/05/harleian-ms-279-ab-1430-gaylede-rice.html



Medieval Cookery  

Lenten Slices
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/lenten.html






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