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Slices


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Slices. Take figs, raisins, boiled almond milk, hot water pastries, flat cakes and white bread crusts cut into small cubes. Boil your milk, add saffron (to give it colour) and sugar, and boil everything together until it becomes thick enough to slice. Put it into bowls.

autodoc



Other versions of this recipe:

Porridge of almonds and bread in Lent (Wel ende edelike spijse)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Vyaund leche (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)




Links to modern interpretations:


Medieval Cookery  

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






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