Kitchen Adventures – Stewed Chicken in Sauce (Harleain MS 279 (ab. 1430) Henne in Bokenade)

Hen in Bukenade

The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic, for example, peacocks, that would be cooked and then re-dressed in their own skin.  Other food sources that they enjoyed are more familiar for example, chicken and chicken eggs.

Domestication of chickens has a very long history. Bones possibly belonging to chickens have been dated to 5400 B.C. in China and there is some speculation that the chicken may have been the very first domesticated animal.  Chickens were traded from China to the Indus Valley and around the Arab peninsula. It is also believed that their ancestors, the red jungle fowl migrated the same path.  An interesting fact of note, there are more chickens then any other domesticated bird or animal in the world today.Chickens also are the most common and wide spread too!

It was the Romans that brought the chicken to England. Chickens were bred for two purposes; meat and eggs, and cockfighting. The oldest recognized breed of chicken is the Dorking. They were bred for meat and eggs and are believed to have originated in Italy. Columella described this bird in his Rei Rusticae Libri as "square-framed, large and broad breasted with big heads and small upright cobs...the rest of the breed being five clawed".

Another breed of chicken that may have been known in period is the Old English Game.  It is believed that they were used for the purpose of cockfighting in period.  They are small birds weighing in at about four pounds and are not very good egg layers.  This breed of chicken was specifically bred for cockfighting by nobility.

Roman cooks discovered when they castrated a rooster, they would fatten on their own. Romans are responsible for  "Capons".  Farmers were also developing ways to fatten chickens; bread soaked in wine, cumin seeds, barley even lizard fat were used!

There are several pottages which include chicken, eggs or both found in Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. The first of the recipes that I interpreted was "Henne in Bokenade" which produces chunks of chicken in a very flavorful broth, thickened with eggs.  I had to fight the taste testers! It was that good.  It is also a very versatile dish as the instructions include veal and goat in addition to chicken.

.xxxvj. Vele, kede, or henne in Bokenade. — Take Tele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene ; an )7an draw ]>e same brothe J^orwe a straynoure, an caste J'er-to Percely, Sawge, Tsope, Maces, Clowys, an let boyle tyl J-e flesshe be y-now; j^an sette it from j^e fyre, & a-lye it vp vritk raw jolkys of eyroun, & caste J^er-to ponder Gyngere, Teriows, Safroun, & Salt, & Jeanne seme it forth for a gode mete.

For more information on this, or similar recipes, please vist Dan Myers' "Medieval Cookery".

xxxvj - Vele, kede, or henne in Bokenade. Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and a-lye it vp with raw 3olkys of eyroun, and caste ther-to pouder Gyngere, Veriows, Safroun, and Salt, and thanne serue it forth for a gode mete.
36. Veal, Kid, or Hen in Bukenade -Take Veal, Kid, or Hen, and boil them in fair water, or else in fresh broth, and smite them in pieces, and pick them clean; and then draw the same broth through a strainer, and cast there-to parsley, sage, hyssop, mace, cloves, and let boil till the flesh be enough; then set it from the fire, and allay it up with raw yolks of egg, and caste there-to powder ginger, verjuice, saffron and salt, and then send it forth for a good meat.

Interpreted Recipe                                            Serves 1 as a main dish, 2 as a side if they are friendly!

1 bone in, skin on chicken breast
1 C. water + 1 chicken bouillon cube -or-  alternatively 1 cup chicken stock
1 tsp. parsley
1/8 tsp. each sage, hyssop, mace
2 cloves
1 whole egg or 2 egg yolks
1 tsp. red wine vinegar
1/8 tsp. ginger
pinch of saffron
salt to taste (note:if you use a bouillon cube, you probably won't need salt)

Cook the chicken breast in the broth, or the water with bouillon cube until completely cooked.  Remove the chicken from the broth and set aside to cool.  Strain the broth through a strainer and add parsley, sage, hyssop, mace and cloves. Heat on low heat.  Remove the skin and bones from the chicken and cut into bite sized pieces.  When the broth has cooked five minutes, remove the cloves. Temper the egg or the egg yolks with the broth.  Add the tempered eggs to the broth along with the vinegar, saffron, ginger and salt and stir constantly until the broth has thickened. If the heat is too high the eggs may curdle.  Strain the broth into a dish, and add the chicken.  Serve.

As I said, this dish caused a bit of an uproar amongst the taste tenders. After a heated game of rock, paper, scissors, the victor got to eat the spoils.  This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires.  This dish is on my "must serve at a future feast" list. It would also be nice for a luncheon or lunch tavern.

Lyode Soppes – An Early Bread Pudding

Lyode Soppes – Early custard-style bread pudding

Lyode Sops

This is probably one of my very favorite breakfast recipes.

Dan Myers, of Medieval Cookery, once made a comment about the dish Boylede Creme, wondering how it might taste if bread were added. That thought inspired me to dig deeper into the history and origins of bread pudding. If you’re a medieval food enthusiast, a budding cook, or simply curious about what people ate in the Middle Ages, I strongly encourage a visit to his site—it's full of historical detail and beautifully interpreted recipes.

While researching bread pudding, I repeatedly came across the claim that it "probably originated in the early 11th or 12th centuries" and was invented by "frugal cooks looking to use up stale bread." Unfortunately, these often-cited facts were rarely backed up with strong historical sources. However, this recipe from “Two Fifteenth-Century Cookery Books” (Harleian MS. 279, ab. 1430) offers actual documentation of bread in custard well before most modern references begin.

Lyode Soppes is literally a sop of bread floating in a pool of beautifully thick and sweet custard. It’s also the last of the milk-based pottages I worked with that week, and I believe it may represent one of the earliest true recipes for what we would recognize as “bread pudding.”

What Makes This Dish Different?

Lyode Soppes lacks many of the elements we associate with modern bread pudding—there are no raisins, no cinnamon, no creamy baked texture, and notably, it’s not made in the oven at all. Instead, the star here is the custard. Like Papyns and Creme Boylede, the custard is made from milk and egg yolks, sweetened with sugar, and lightly salted before being thickened gently over heat.

Custards go way back. According to C. Anne Wilson, the Romans “borrowed from the Greeks the idea of combining eggs with milk to form a custard mixture... The ‘flathons’ (flans), ‘crustards’ and other open tarts of medieval cookery again recall the old ‘patinae,’ with the shallow open dish of the Romans replaced by an open pastry crust.”

Original Text

.xxix. Lyode Soppes.—Take Mylke an boyle it, an þanne take ȝolkys of eyroun y-tryid fro þe whyte, an draw hem þorwe A straynoure, an caste hem in-to þe mylke, an sette it on þe fyre an hete it, but let it nowt boyle; an stere it wyl tyl it be somwhat þikke; þenne caste þer-to Salt & Sugre, an kytte fayre paynemaynnys in round soppys, an caste þe soppys þer-on, an serue it forth for a potage.

Modern Translation

Take milk and bring it just to a boil. Separate egg yolks from the whites, pass the yolks through a strainer, and stir them into the hot milk. Return to the fire, but do not let it boil. Stir until thickened. Add salt and sugar. Cut fine white bread into rounds, place them in a dish, and pour the custard over. Serve as a pottage.

Interpreted Recipe (Serves 8)

• 6 cups milk
• 2 cups heavy cream
• 8 eggs or 16 egg yolks
• 1/2 to 1 cup sugar (to taste)
• 2 teaspoons salt (scant)
• 8 rounds of bread (I used Rastons)

Instructions

1. Mix the cream and milk in a large pot. Add sugar, salt, and eggs. Stir well.
2. Cook gently over low heat until thickened, stirring constantly. Do not boil.
3. Place 8 bread rounds into a large serving bowl or individual dishes.
4. Strain the thickened custard over the bread.
5. Let sit for 5–10 minutes to allow bread to absorb the custard. Serve warm.

Tasting Notes

I was unsure how this dish would be received by my bevy of taste testers, and they received it much better than I expected. There were a few surprised looks as they tested this dish. The general consensus: “It was good, but not something they would want to try again.” It’s unusual and might fall into the category of “too period to serve at feast.” I liked it—but I can say that it was not to everyone's taste. Use your best judgment.

Custards are fussy dishes that require your attention. I would serve this as a small luncheon or breakfast. To make it more familiar to modern palates, consider adding a bit of sweet powder before serving or garnishing with fruit.

Related Recipes

• Papyns – A Medieval Custard
• Creme Boylede
• Rastons – Medieval White Bread

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🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Kitchen Adventures – Creme Boylede - Boiled Custard (Harleian MS. 279 (ab 1430))

Boiled Cream with Pomegranite Seeds

Continuing the journey in "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin, specifically pottages and a series of milk based custards, I was delighted to interpret this recipe for an unusual custard that starts by soaking bread in cream or milk. This recipe is the closest to the "unwholesome mixture of bread and milk" that was described when I was researching the history of baby for the papyns article. 

My non-SCA taste testers and I really enjoyed this recipe. I have made Constance Hieatt's version from "The Ordinance of Pottage" for several feasts in the past and it has always been well received.  The tastes are similar to each other, the texture creamy, sweet, and luxurious.  You could say it is one of my "Go To" recipes because you can make her interpretation in the microwave prior to an event and it will keep well refrigerated overnight.

This recipe includes bread as a thickening agent as well as eggs. It is a very thrifty dish for the medieval cook, because it most likely made use of bread that had gone stale and it was a way to preserve milk that would otherwise have gone bad, or may have been put to other use. Bread played such a large role in the medieval household that an assize law was created to regulate the weight, quality and price of bread. The law was effective from the Reigns of Henry II (December 1154 to July 1189) through Edward II (July 1307 to January 1327).

Assisa Panis (Assize of Bread): When a Quarter of Wheat is sold for 12d., then Wastel Bread of a farthing shall weigh £6 and 16s. But Bread Cocket of a farthing of the same grain and bultel, shall weigh more than Wastel by 2s. And Cocket Bread made of grain of lower price, shall weigh more than Wastel by 5s. Bread made into a Simnel shall weigh 2s. less than Wastel. Bread made of the whole Wheat shall weigh a Cocket and a half, so that a Cocket shall weigh more than a Wastel by 5s. Bread of Treet shall weigh 2 wastels. And bread of common wheat shall weigh two great cockets.

At the time of the Assize of Bread, the Roman pound, also known as Troy pound, would have been in use. Unlike the pound we are used to, the Troy pound was divided into 12 ounces. It is interesting to note that at one point, the weight of single or multiple grain(s) of barleycorn, also known as grains, were used as a measurement for both weight and distance. Visit English Customary Weights and Measures for more information.

The bread refered to in the recipe below is "paynemayne" another name for pandemain, from the Latin "Panis Dominicus" or "Lord's Bread". The earliest reference to pandemain can be traced to Geoffrey Chaucer's "Canterbury Tales" approximately 1390. Pandemain was very well sifted, high quality bread reserved for nobility.

.xiij. Creme Boylede.—Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on þe creme, or elles in þe mylke, an set it on þe fyre tyl it be warme hot; and þorw a straynour þrowe it, and put it in-to a fayre potte, an sette it on þe fyre, an stere euermore: an whan it is almost y-boylyd, take fayre ȝolkys of eyron, an draw hem þorw a straynowr, and caste hem þer-to, and let hem stonde ouer the fyre tyl it boyle almost, an till it be skylfully*. [reasonably.] þikke; þan [leaf 8.] caste a ladel-ful, or more or lasse, of boter þer-to, an a good quantite of whyte sugre, and a litel salt, an þan dresse it on a dysshe in maner of mortrewys.

13. Cream Boiled - Take cream or milk and bread of pandemain, or else of tender bread, an break it on the cream, or else in the milk, an set it on the fire till it be warm hot; and through a strainer throw it, and put into a fair pot, an set it on the fire, an stir evermore: an when it is almost boiled, take fair yolks of eggs, and draw them through a strainer, and cast them there-to, and let them stand over the fire till it boil almost, an till it be skillfully (reasonably) thick; than cast a ladle full, or more or less, of butter there-to, and a good quantity of white sugar, and a little salt, and then dress it on a dish in manner of mortrews.

Interpreted Recipe                                                                                       Serves 1 as main, 2 as side

3/4 C. milk
1/4 C. heavy whipping cream
1/2 C. bread broken into small pieces (I used Rastons)
2 egg yolks, or 1 whole egg, beaten
1-2 Tbsp. sugar (to your taste)
Salt to taste

Break the bread into small pieces and soak it for approximately five minutes in a mixture of milk and

cream. Once the bread has soaked, use the back of a spoon to break it up into smaller pieces while heating it to a simmer. Do not let it come to a boil. Strain the bread from the milk --don't skip this step, otherwise your custard will be lumpy which is not very pleasant.

Return the strained milk to your pan and add in the eggs, sugar and salt. Keep your heat low, if the mixture becomes too hot the eggs will curdle and there is no saving it at that point--voice of experience speaking. Instead of a velvety, luxurious custard you get sweet scrambled eggs, not bad....but not what you were wanting. Stir constantly until the cream thickens. Strain the custard into another dish before serving.

To serve in the manner of "mortrewys" you would cut slices of bread and toast them, and set them around the bowl before serving. I personally skipped this step and opted to decorate my custard with beautifully red pomegranate seeds.

This is a very fussy dish to make, and I think if I were to serve it at a feast it would be a dish I made in small batches ahead of time. You do not want a novice trying to make this for the first time at an event site. Make sure whoever works with this recipe has experience working with custards, or opt to use Hieatt's microwaveable version which I have posted below. If you do opt to use this recipe and make it ahead of time be sure to "seal" the custard with plastic wrap that touches it so that a skin does not develop on top of it.

76. Creme Boyled

Take swete creme of melke; do hit in a pott. Do therto buttur claryfyed. Set hit on the fyre; stere hit. When hit boyles, have yolkes of eyron drawyn thorowgh a streynour into a bole, & put boylyng crem thereto with a ladyl. Styr hit well for quallyng, & put hit in the pott ayen; & yf be nede, yeve hit a lytyl more of the fyre. Loke hit have a white sygure ynowghe, & of the bature also loke hit be standyng as mortruys; & colour hit with safron. Loke hit be salt. Mess hit forth, and strew on poudur of gynger.

Boiled Cream Custard - Microwave Version
1 1/2 C. heavy whipping cream
4 ounces cream cheese
6 egg yolks or 3 whole eggs
1/4 C. sugar
Pinch of saffron
1/4 tsp. salt
1 tsp. each ginger and sugar mixed together

Start by scalding the cream in a large glass measuring cup at full power for 2 minutes. Meanwhile, beat the cheese, eggs, etc. together with a wire whisk in a 1-quart cassrole. Stir the scalded cream gradually into this. Cover the casserole and put it in the microwave at low power for 12 minutes, rotating the dish half a turn after 7 minutes. Do not stir, during or after.

The center should be not quite set when the dish comes out of the oven; it will become firmer while standing. While it is cooling, have a paper towel between the rim of the dish and the cover to absorbe\ excess moisture.

Serve in large spoonful's from the casserole. Texture and consistency are something like soft ice cream.

Hieatt, Constance B. "An Ordinance of Pottage". Prospect Books, 1988


Similar Recipes:

A Noble Boke off Cookry (England, 1468)

To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

Creme Bolyd. Recipe creme of kow mylk & egg зolkes, sugur & saferon, & medyl all togyder; & bole it til it be standyng, & dresse it vp in a dysh in lechys, & playnt it with flowres of borage

Soupes Dorye – Almond Milk Toast with Wine & Spices (1430)

Soupes Dorye and a glass of wine

Soupes Dorye – Golden Almond Milk Toast from Harleian MS. 279

Milk toast often gets a bad rap—but in the Middle Ages, a version like Soupes Dorye would have been a welcome dish on fast days or quiet mornings. This medieval comfort food combines wine-infused almond milk, fragrant saffron, and warm spices poured over toasted bread. The result? A golden, aromatic "pottage" that’s rich without being heavy, and humble without being plain.

This version comes from Harleian MS. 279 (c. 1430), where it’s served warm and dusted with a blend of ginger, cinnamon, sugar, cloves, and mace. As one of my tasters put it: “It smells like Christmas in here.”

As I prepared this dish, one of my tasters remarked, “It smells like Christmas in here.” Indeed, the gentle spice and rich almond aroma evoke warmth and celebration.

Historical Context

Almond milk was not a trendy vegan alternative—it was a culinary necessity during the Middle Ages. Whether due to spoilage risks of dairy or strict religious fasting laws, cooks relied on almond products during over 120 mandated fast days each year. Dairy, meat, and eggs were forbidden during Lent, Advent, and Ember Days. Almond milk, butter, and even almond “cheese” were indispensable kitchen staples.

This dish, a “sop”—toasted bread soaked in liquid—would likely have been served before bed or during fasting seasons. It’s simple, frugal, and comforting.

Original Recipe: Harleian MS. 279

.xxvij. Soupes dorye — Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

Modern Translation

27. Soupes Dorye — Take good almond milk drawn with wine and let them boil together. Add saffron and salt. Then take bread, cut and toast it, and soak it in wine. Lay it in a dish and pour the almond milk syrup on top. Sprinkle with a dredge of ginger, sugar, cinnamon, cloves, and mace. Serve as a good pottage.

Interpreted Recipe (Serves 8 as a main dish)

• 8 C. Almond milk + 1/2 to 3/4 C. white wine
• 1/2 tsp saffron (optional)
• Salt to taste
• 8 thick slices of toasted bread (Rastons, Manchet, or French bread)
• Sweet spice mix: 2 tsp ginger, 2 tsp sugar, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp mace

Heat almond milk and wine gently over medium heat. Add saffron and salt to taste. Toast the bread and slice into thin strips or desired shapes.

Place bread in serving bowls and briefly soak with additional wine (about 1–2 tablespoons per slice, or to taste). Pour the warm almond milk mixture slowly over the bread to soften but not overwhelm.

Sprinkle generously with your sweet spice blend and serve immediately. The bread should soften to a custardy texture without falling apart, soaking up every drop of the golden almond milk broth. This is a dish best savored slowly, with a spoon in hand and a warm drink nearby.

Fun Fact:

“Dorye” may be a variant of dorée (French for “golden”), hinting at saffron-tinted color and lightly browned bread—thus: “Golden Sops.”

Similar Recipes from Other Manuscripts

• Fourme of Curye (England, 1390): Uses almond milk, wine, saffron, and layers of bread and sauce.
• Liber cure cocorum (England, 1430): Red wine and almond milk thickened together, served over wine-soaked bread.
• A Noble Boke off Cookry (England, 1468): Emphasizes layering of bread and almond milk, finished with spices.

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Related Recipes & Resources:

• Papyns – Medieval Custard with Almond Milk
• Quick Homemade Almond Milk
• Powder Douce & Powder Forte Spice Mixes

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🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Papyns – A Medieval Custard Cereal from Harleian MS. 279

Papyns with Bread

Papyns is one of those dishes that defies expectations. Often lumped in with bland “pap” given to infants, this 15th-century recipe from Harleian MS. 279 is anything but boring. The result? A velvety custard-like porridge that tastes like warm comfort on a spoon. Think cream of wheat meets crème anglaise — but make it medieval.

This was a dish for those who couldn’t chew — infants, invalids, and the elderly — but also a nourishing and soothing food when other options weren’t available. Made with flour, milk, egg yolks, and sugar, it was a soft standby, rich and smooth without lumps. And yes, it’s delicious with a slice of crusty bread dunked in.

Historical Notes

Wet nursing was preferred by noble households from ancient times through the Renaissance. In the absence of breastmilk, babies were weaned early onto pap made from animal milk, bread, or grain porridge sweetened with honey or wine. Unfortunately, without refrigeration or pasteurization, milk quality varied wildly — and foodborne illness was a real risk. Despite that, this dish endured as both comfort food and survival sustenance.

Original Text (Harleian MS. 279)

xx. Papyns.—Take fayre Mylke an 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 ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-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.

Interpreted Recipe – Serves 8

Ingredients

• 3 cups whole milk
• 1 cup cream
• 6 tablespoons flour
• 4 eggs (or 8 yolks)
• 6–8 tablespoons sugar, to taste
• 1–2 teaspoons salt, to taste

Instructions

1. Make a slurry with the flour and 1.5 cups of the milk. Shake well in a lidded jar, then strain into a saucepan. Add remaining milk and cream.
2. Heat gently until thickened, stirring constantly. Remove from heat and allow to cool.
3. Beat the eggs. Temper with a bit of the warm mixture, then slowly add to the pan, stirring constantly. Add sugar and salt.
4. Return to low heat and stir until thickened but not boiling. Serve warm, strained again if needed for extra smoothness.

Serving Suggestions

Serve in shallow bowls with slices of fresh or toasted bread. Not ideal for large feast crowds — but excellent for dayboard, luncheons, or cold mornings at camp with instant ingredients.

💡 Substitutions & Dietary Notes

• Vegetarian: Yes
• Vegan: No, but you could experiment with oat milk and egg replacers like JUST Egg or silken tofu custard (untested)
• Gluten-Free: Use rice flour or oat flour
• Camping Option: Use powdered milk, powdered eggs, sugar, and water. Mix with a whisk and cook low and slow over flame.
• Common Allergens: Dairy, Egg, Gluten (can be adapted)

Similar Recipes

• Thomas Awkbarow's Papyns (Harley 5401) – thickened with rice flour, saffron-colored, and topped with poached eggs!
• Creme Boylede – A closely related custard-style milk dish from the same manuscript