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Caudell


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

Caudell. Draw yolkes of eyron thorow a streynour with wyne or with ale that hit be ryght rennyng put ther to sigure safron & no salt bet well to gedyr set hit on the fyre on clene colys stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote thu shalle fele be they when hit begynnys to com then take hit of and styre alwey fast & yf be nedd alay hit up with som of the wyne or yf hit com to hastyly put hit in cold watyr to mydsyd of the pot & stere hit alwey fast & serve hit forth.

autodoc



Recipes with similar titles:

caudell (Two Fifteenth-Century Cookery-Books)

caudele (Two Fifteenth-Century Cookery-Books)

For a cawdel (Liber cure cocorum [Sloane MS 1986])




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