Crotoun (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(imported recipe, empty redaction is currently hidden.) Â |
m (trying to put þ back in (where did the old ones go?)) |
||
| Line 3: | Line 3: | ||
:'''''CROTOUN''. XX.III.''' |
:'''''CROTOUN''. XX.III.''' |
||
:Take the offal of Capouns |
:Take the offal of Capouns oþ�er of o�ere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast �þerinne. and lat it boile. take ''Payndemayn'' and of þ�e self mylke and drawe thurgh a cloth and cast it in a pot and lat it see�, take ayren ysode. hewe the white and cast �þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem �erwith and with powdour douce. |
||
=== Notes === |
=== Notes === |
||
Revision as of 11:25, 9 June 2004
Period Recipe
From the Forme of Cury.
- CROTOUN. XX.III.
- Take the offal of Capouns oþ�er of o�ere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast �þerinne. and lat it boile. take Payndemayn and of þ�e self mylke and drawe thurgh a cloth and cast it in a pot and lat it see�, take ayren ysode. hewe the white and cast �þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem �erwith and with powdour douce.
Notes
- Crotoun. Ms. Ed. 24. has Craytoun, but a different dish.
- Payndemayn. Whitebread. V. ad No. 41.
