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Caudell Fery


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

Caudell fery. Draw yolkes of eyron thorow a streynour take a thyn mylke of almonds draw yn with bastard or with osey or with swete wyn set hit on the fyre stere hit well when hit ys at the boylyng have yolkes of eyron in a bolle drawyn thorow a streynour let wyn ther to & stere evermore welle for quellyng tyl hit be aleyed so that hit be stondyng if outzlef[?] of the wyn kepe hit put thy caudell in to the pott & yf hit be nede set hit on the fyre steryng alwey make hit nowghte to hote for quellyng yf hit be chargeaunt aley hit with the remenant of the wyn dresse hit as a stondyng potage and strew on blaunch poudyr thu mayst yf thu wilt draw payndemayn & make hit up in the maner or thu mayst yf thu wilt set clene wyne at the fyre & when hit ys at boylyng have yolkes of eyron drawyn thorow a streynour in to a bolle put wyne ther to sygure & safron loke hit be stondyng serve hit & strew on blaunch poudyr.

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Recipes with similar titles:

xlvij cawdelle ferry (Two Fifteenth-Century Cookery-Books)

caudell ffery (Two Fifteenth-Century Cookery-Books)

cawdelle ferry (A Noble Boke off Cookry)

cawdell ferry (A Noble Boke off Cookry)

Cawdel Ferry (Forme of Cury)

xlj Caudel ferry (Fourme of Curye [Rylands MS 7])

Kaudel Ferry (Liber cure cocorum [Sloane MS 1986])

Caudel ferree (MS Royal 12.C.xii)




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