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Cold Lech Viaund

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

Cold lech viaund. Take quynses boyled pare hem pike out the buyst cut hem yn pecys do hem in a pott of erth do ther to white grece that hony or sygure ys put yn & aley hem up with hony claryfydd & raw yolkes of eyren & a lytyll almond mylke do ther to poudres of safron & lech hit fayre.


Recipes with similar titles:

cold leshe viand (A Noble Boke off Cookry)

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