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Lech Lumbard


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

Lech lumbard. Claryfye hony put ther to poudyr lat hit boyle longe put ther to almonds cut smal and gradyd bred that hit be chargeaunt stere hit well to gedyr lat hit nought boyle to longe for brennyng of the almondys take gratyd bred & strew on a clene borde take hit out of the pott & lay ther on & strew on more gratyd bred and couch hit to gynger gedyr that hit ren nought a brod when hit ys cold cut hit in brod leches & serve forth ij or iij yn a dysch & strew on poudyr of gynger If thu may hete hit have smal konenys by fore & poure hit ther yn & serve hit in the stede of cold bakemete or yf thu wilt poure hit by hit sylf and crem of almonds or els mylke a stondyng potage of quynsys or of fruet colourd yolow & fil hit up that othir syde & strew ther on anneys in confyte & othir dragge what thu wylte & serve hit forth cold.

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Recipes with similar titles:

v leche lumbarde (Two Fifteenth-Century Cookery-Books)

leche lumbarde (Two Fifteenth-Century Cookery-Books)

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Forme of Cury)

lxiiij Leche Lumbard (Fourme of Curye [Rylands MS 7])

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Recipes from the Wagstaff Miscellany)




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