How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Milkemete
Two Fifteenth Century p. 106
Take faire mylke and floure, and draue hem
þorgh a streynour, and sette hem ouer the fire,
and lete hem boyle awhile; And then take hem
vppe, and lete hem kele awhile/ And þen take
rawe yolkes of eyren and drawe hem thorgh a
streynour, and caste thereto a litull salt, And set
it ouer the fire til hit be som-what thik, And lete
hit nogt fully boyle, and stere it right well
euermore. And put it in a dissh al abrode, And
serue it forth fore a gode potage in one maner;
And then take Sugur a good quantite, And caste
there-to, and serue it forth.
3 c milk ¼ t salt
¾ c flour 4 T sugar
4 egg yolks
Mix milk and flour thoroughly, trying to
remove lumps, and force through a strainer;
dissolve the lumps that didn’t go through in
some of the milk and repeat. Bring it to a low
simmer on medium to medium low heat
(about 10 minutes) and simmer about 5
minutes, stirring constantly with a whisk.
Remove from heat, let cool ½ hour to 125°.
Beat egg yolks with salt, add to pot and stir in
thoroughly with a whisk. Heat about ten
minutes, bringing it to near a boil. Add sugar
and serve.
Papyns
Two Fifteenth Century p. 9
Take fayre Mylke and Flowre, an drawe it
þorw a straynoure, an set it ouer þe fyre, an let it
boyle a-whyle; þan take it owt an let it kele; þan
take yolkys of eyroun y-draw þorwe a straynour,
an caste ther-to; þan take sugre a gode quantyte,
and caste þer-to, an a lytil salt, an sette it on þe
fyre tyl it be sum-what þikke, but let it nowt
boyle fullyche, an stere it wyl, an putte it on a
dysshe alle a-brode, and serue forth rennyng.
2 c milk ¾ c sugar
4 T flour ⅛ t salt
4 egg yolks
54
Beat together the milk and flour; keep it
over a very low flame about 5 minutes until it
will coat a clean spoon. Add egg yolks, sugar
and salt and put over a medium flame, stirring
constantly for about ½ hour (until it thickens).
Principal Dish (Manjar Principal)
De Nola no. 13
For a half dozen dishes, take a half azumbre
of strained milk and six egg yolks and four ounces
of grated aged cheese, and just as much of grated
hard bread; and thoroughly mix the cheese and
the grated bread with the egg yolks and beat it
very well, and thin it with a little milk; and then
take a half pound of sugar and remove two ounces
of that sugar to grind with the cinnamon to cast
on the dishes; and the other portion that remains
will be six ounces that you will cast into the milk;
and set it to heat on your coals away from the
fire; and when it is hot, remove it from the fire,
and cast the abovementioned beaten eggs into it,
stirring it constantly in one direction until it is
good and thick; and sample it for taste; and if it
is good, set it aside to rest while the meal is
prepared, and dish it out with your sugar and
cinnamon on top.
(azumbre: approximately two liters.)
4 oz Parmesan cheese 4 c milk
4 oz bread crumbs 1 c sugar
6 egg yolks 2 t cinnamon
Grate cheese into bowl, stir in bread
crumbs and egg yolks. Stir in ½ c milk, set
aside.
Put 3 ½ c milk and ¾ c sugar in sauce pan
and cook at just below boiling, stirring
frequently for about 15 minutes. Remove
from the heat, stir in the egg mixture stirring
in one direction only. If it doesn’t thicken, put
back on a low heat, stirring constantly until it
does. Remove from heat, let cool.
Serve with cinnamon sugar (¼ c sugar, 2 t
cinnamon).