For Qualing of Mylk
From tuilelaith 17 years ago
- 10 minutes to make
- Serves 1
PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic - DESCRIPTION: How to thicken milk
Ingredients
- INGREDIENTS: shopping list
- milk shopping list
- flour shopping list
- - shopping list
- DIRECTIONS: shopping list
- Thoroughly blend, with a wire whisk, a spoon, or even a food processor, milk and flour into a smooth mixture; thicken to any desired consistency. shopping list
- - shopping list
- Qualing means curdling; while the modern definition of curdle means simply sour or to make sour, a more archaic use was as a word for thicken, which is what is meant here. shopping list
How to make it
- ORIGINAL RECEIPT:
- For Qualing of Mylk. Cast þerto a litil flour & styre it wele.
- - Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.
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- GODE COOKERY TRANSLATION:
- For Curdling of Milk. Cast there-to a little flour & stir it well.
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