SOURCE: Original is from Goud Kokery, # 2, as transcribed in Curye on Inglysch, p. 148. Modern version by Mathilde Eschenbach.
ORIGINAL: For to maken formete. Tak whete and pyk it faire & stamp it in a morter, and spreing it with water, and stomp it al to holye. Wasch it faire and do it in a pot. Boille it wel til it breste; set it adoun. Tak cwe melk and pley it til it be şekke. Tak & lye it up with zelkes of eiren. Coloure it with saffren. Stere it wel.
NOTES: This makes enough to serve 16 at a feast.
  1. Bring water to boil, stir in wheat, cover, turn off heat.
  2. Beat eggs and cream together.
  3. When water is absorbed, add cream and eggs and reheat.

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