[Sca-cooks] Looking for Crab recipes

[Daniel Myers]

On Monday, January 12, 2004, at 10:08  AM, Olwen the Odd wrote:
>> How about this one?
>>
>> "Two Fifteenth-Century Cookery-Books",  HARLEIAN MS. 279 (ab. 1430), 
>> & HARL. MS. 4016 (ab. 1450)
>>
>> Vyaunde de cyprys in lente. Take gode thikke Mylke of Almaundys, & do 
>> it on a potte; & nyme the Fleysshe of gode Crabbys, & gode Samoun, & 
>> bray it smal, & tempere yt vppe with the forsayd mylke; boyle it, an 
>> lye it with floure of Rys or Amyndoun, an make it chargeaunt; when it 
>> ys y-boylid, do ther-to whyte Sugre, a gode quantyte of whyte Vernage 
>> Pime with the wyne, Pome-garnade. Whan it is y-dressyd, straw a-boue 
>> the grayne of Pome-garnade.
>
> This sounds good!  I am unclear about what the word "chargeaunt" 
> means.  Anyone know?

"Chargeaunt" means thick, as compared to "Stonding" which shows up in 
similar context and which I interpret to mean "like mostly set plaster".

- Doc


-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-