78. Melck ghelardeert
Larded milk

[6] Melck ghelardeert [7] Neempt melck ende stelt dat op tvier. dan neempt ey[8]eren ende slaget dye wel cleyne doet daer inne wytten [9] ghymbere ende dyen slaet met uwen eyeren doettere [10] oock inne sofferaen om hem schoon verwe te gheuen [11] Dan neempt lairdeer speck dat snijt met allen cleyne [12] dat doet sieden in eenen pot oft in een panne ende ver[13]sipet seer wel so datter een druepel waters nyet in [14] bliue. Dan doeghet byden eyeren ende metten melc[15]ke al tesamen. Dyt laet nv eenen nacht in die persse [16] staen.. Des ander daechs soe suldijt nemen ende snij[17]dent met stucken ende fruyten so met swinen smoute

[6] Larded milk. [7] Take milk and put it on the fire, then take eggs [8] and beat them fine; put therein white [9] ginger and beat that with your eggs; add [10] also saffron to give it a good colour. [11] Then take lard which you cut really small; [12] put it to boil in a pot or in a pan and drain [13] it well so that no drop of water remains in there. [14] Then put it together with the eggs and the milk. [15] Now let this stand for a night in the [cheese] press. [16] The next day you shall take it and cut [17] it in pieces and fry it thus with pork fat.