Words to Eat By by Ina Lipkowitz

Author:Ina Lipkowitz
Language: eng
Format: epub
Publisher: St. Martin's Press

Creme Boylede

Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on þe creme, or ellys in þe mylke, an set it on þe fyre tyl it be warme hot; and þorw a straynour þrowe it, and put in in-to a fayre potte, an sette it on þe fyre, an stere euermore: an whan it is almost y-boylyd, take fayre yolkys of eyren, an draw hem þorw a straynowr, and caste hem þer-to, and let hem stoned ouer the fyre tyl it boyle almost, an till it be skylfully þikke; þan caste a ladel-ful, or more or lasse of boter þer-to, an a good quantite of white sugre, and a litel salt, an þan dresse it on a dysshe in maner of mortrewys.

Boiled Cream

Take cream or milk and wheaten white bread, or else soft bread, and break it in the cream or else in the milk, and set it on the fire until it is warm-hot; and pour it through a strainer and put it into a clean pot, and set it on the fire, and stir constantly. When it is almost boiled, take good egg yolks, put them through a strainer, and add them. Let it stand over the fire until it almost boils and until it is quite thick. Then add a ladleful, more or less, of butter and a good quantity of white sugar and a little salt. Dress it in a dish in the manner of a mortrewys.18

Note: A mortrewys was a dish of finely ground food that had been boiled in broth, named after the mortar used in its preparation.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.