Viand de Leach16

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

These recipes are characterized by the mixing of a soft posset-curd of milk with ale or wine with rather firmer egg-curds or fresh curds from the dairy.


  • 1 pt/600 ml white wine
  • 8 egg yolks, beaten


Beat the yolks, clove, ginger and saffron into the wine and gently heat, while stirring, until it forms a curd. Strain off the whey through a fine cloth.

Heat the milk almost to boiling, pour in the cold ale from a height, leave for a few minutes to cool, then strain off the whey through a fine cloth.

Mix both curds together with the sugar, cinnamon and ginger. Tip into a muslin