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creme Boyled


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Creme boyled. Take swete creme of melke do hit in a pott do ther to butter clearyfyed set hit on the fyre stere hit when hit boyles have yolkes of eyron drawyn thorowgh a streynour in to a boyle & put boylyng coem ther to with a ladyl styr hit well for quallyng & put hit in the pott a ghen & yf be nedd gheve hit a lytyl more of the fyre loke hit have white sygure y nowghe & of the batture also loke hit be standyng as mortrues & coloure hit with safron loke hit be salt messe hit forth and strew on poudour of gynger.

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Recipes with similar titles:

xiij creme boylede (Two Fifteenth-Century Cookery-Books)

creme boiled (Two Fifteenth-Century Cookery-Books)

Crem boyled (Ancient Cookery [Arundel 334])

Creme Bolyd (Thomas Awkbarow's Recipes (MS Harley 5401))




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