Monday, March 31, 2008

Rhubarb & Custard

"To make a Custard. Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloves and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates and currans." (or rhubarb)
Medievalcookery.com


Rhubarb time! (Not fruit but leaf petioles actually)

3 comments:

Q said...

I'm jealous. We're finally getting some shoots of crocus, etc. Nowhere near rhubarb season in the recently frozen wilds (and not so wilds) of Canada. Snow (black as it is with the soot of the city) still clings tenaciously in clumps about the streets.

It does sound delicious though.

MissHathorn said...

I can't send it so you'll just have to come on over.

Q said...

sounds like a great idea.