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| Let Lory, also called larded milk, from Harleian MS 279 |
First Published: February 8, 2017
Updated: June 2026
Few medieval dishes feel as curious and unexpected to modern diners as Let Lory, sometimes called larded milk. Found in Harleian MS 279, dated to about 1430, this unusual English dish sits somewhere between a soft custard, a fresh cheese, and a delicate entremet. Milk scented with saffron is gently curdled with eggs, drained, and dressed with a warm sauce of sweetened yolks and warming spices.
To modern eyes, Let Lory may appear unusual, yet medieval cooks seem to have delighted in dishes of curdled milk and eggs. Similar preparations appear across Europe, from the English Forme of Cury recipe for Letelorye to French recipes for larded milk. These dishes blurred the line between custard, cheese, and composed delicacy.
Rather than a hearty pottage or broth of the first course, Let Lory feels especially at home among the entremets, the often-overlooked dishes served between courses to delight guests and shift the rhythm of the feast. Soft, rich, and lightly perfumed with saffron and spice, it makes an excellent conversation piece for historical dinners, reenactment feasts, or anyone curious about the stranger corners of medieval cookery.
