"Cooking Under Fire", circa 1430

Philocrites' scrumptious-sounding Middle English recipe blogging has apparently brought my muse back from AWOL with rumblings in her musical tummy. With the aid of a bit of electronic sleuthing, I've just discovered a pair of Middle English recipe books myself, and am now prepared to assist Philo in demonstrating to the 21st century what it might have been like if PBS had brought out its popular Cooking Under Fire reality TV show in the 15th.

Herewith I present my answer to Philo's "monamy". It omits Philo's curds in favor of bread, and it preserves the Anglo-Saxon character þ, or "thorn", pronounced like a modern "th".

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 yolkys 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 þikke; þan 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.