Monday, March 22, 2010


15th century cookbook
Ab. 1420 A.D.


—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe; an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.

Modern English

Chardewardon (a thickend pear pudding/sauce)

—Take Warden Pears, and boil them in wine or in fair water; then take and grind them in a mortar, and draw them through a strainer without any of the liquor (cooking liquid), and put them in a pot with sugar and clarified honey, and enough cinnamon, and let it boil; then take it from the fire (off the heat), and let it cool, and cast into it raw egg yolks until it is thick and cast in enough powdered ginger and serve it in the manner of fish (being a particular dish)l and if it is lent, leave out the egg yolks, and let the remains (the sweetened, spices, pear pulp) boil so long till it be thick, as though it had been tempered with the yolks, in the manner of "charde quince"; and so serve this in the manner of rice.

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