Friday, April 23, 2010


Two 15th century cookbooks
Ab. 1420 A.D.

—Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys, and let hem be þinne Inow; þan kytte hem y lyke lechyngys,*. [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

Modern English

(the syrup)
—Take wine, and put this into a pot with clarified honey, red sandalwood, pepper, saffron, cloves, mace, cubebs, and minced dates, pine nuts, currants and a little vinegar and boil this together. Boil figs in wine and grind them and draw them through a strainer and cast this into the first mixture and boil it all together.
(the Bryndons)
Then take fair flour, saffron, sugar and fair water and make cakes that are thin enough and cut them in slices and cast them in fair oil and fry them a little while.
(to serve)
Then take them out of the pan and toss them into a vessel with the syrup and so serve fourth the bryndonys and the syrup in a dish, and let the syrup be thin/runny and not too stiff.

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