This recipe is extracted from the 1430 book Liber Cure Cocorum (or “The Art of Cookery”), written in a northern English dialect of the 15th century and probably originating from the County of Lancashire.
The recipe’s original name is “Charlet“.
Take sweetest milk, that you may have,
Color it with saffron, so God you save;
Take fresh pork and seethe it well,
And hew it small every part;
Beat eggs, and put thereto;
Set it over the fire, then
Boil it and stir lest it burn;
When it boils up, you shall cool it
With a little ale, so have you bliss;
When it is enough, you set it down,
And keep it lest it be too brown.
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