Recipe

For Qualing Of Mylk Recipe

	Tuilelaith / All my dishes 1 year, 7 months ago PERIOD: England, 15th century \| SOURCE: MS Harley 5401 \| CLASS: Authentic - DESCRIPTION: How to thicken milk Prep:10m Cook:10m Servings:1	Tuilelaith
	milk flour

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Ingredients

INGREDIENTS:

milk

flour

DIRECTIONS:

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.

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.

Directions

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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