Recipe from Two Fifteenth Century Cookery Books edited by Thomas Austin Harleian MS 279 -- Potage Dyvers Original: Cij. Creme Bastarde. Take the whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; then sesyn it so with Salt an hony a lytel, then lat hit kele, & draw it thorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre, & loke that it be poynant & doucet: & serue it forth for a potage, or for a gode Bakyn mete, wheder that thou wolt. Translation: 151. Cream Bastarde. Take the whites of eggs a great heap, and put it in a pan full of milk, and let it boil; then season it so with salt and honey a little, then let it cool, and draw it through a strainer, and take fair cow milk and draw it withal, and season it with sugar, and look that it be poignant and sweet; and serve it forth for a potage (stew), or for a good baked meat, whether that thou will. Notes: Hey, I had to do *something* with all the egg whites from the Doucete! Recipe: Egg Pudding 6 egg whites 1/2 cup milk 1 dash salt 2 tablespoons honey 2 tablespoons milk 1 tablespoon sugar Blend egg whites and milk, and bring to a boil in a sauce pan while stirring to prevent scorching. Add salt and honey. Remove pan from heat and allow mixture to solidify. Let cool. Add additional milk. Stir and strain. Sprinkle with sugar. Serve warm or cold. Comments: The original recipes suggests serving it with stew or beef. I found it sweet enough to enter a dessert contest with it. It's a perfect complement to the Doucetes recipe, it uses up all the leftover ingredients!