Cawdelle de pork
To mak cawdelle de pork tak the braun of pork parboile it and grind it small with yolks of eggs and set it on the fyer to boile put whit grece ther to colour it with saffron and serue it furthe with pouder douce.
A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
About this Item
- Title
- A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
- Publication
- London :: E. Stock,
- 1882.
- Rights/Permissions
-
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DPLA Rights Statement: No Copyright - United States
- Subject terms
- Cooking -- Early works to 1800.
- Cooking, English.
- Cite this Item
-
"A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/CME00005. University of Michigan Library Digital Collections. Accessed May 10, 2024.