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 (Boiled Cream) A custard of cream and egg yolks, with saffron and salt, decorated with borage flowers (Noble Boke 1480)  Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it.  |
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