SC - Creme Bastarde

[Elaine Koogler]

Don't suppose you could get her redaction?

Kiri

Sue Clemenger wrote:

> Here you go, thanks to M'lady Contance's documentation for last week's
> A&S:
> >From _Two 15th Century Cookbooks_, p. 139:
> "Take te whyte of eyroun a grete hepe, & putte it on a panne ful of
> mylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; ten
> lat hir kele, & draw it torw a straynoure, an take fayre cowe mylke an
> draw yt withallm & seson it with sugre; & loke tat it be poynant &
> doucet: serve it forth for a potage, or for a god bakyn mete, wheder tat
> tou wolt."
>
> The way Constance redacted it, it came out much like a slightly sweet
> custard sauce.  Absolutely divine as a dip for fresh strawberries.
> --Maire
>
>
> Stefan li Rous wrote:
> > <snippage>
> >
> > What is this "creme bastarde"? recipe or directions to make it?
> >
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