Friday, April 23, 2010

Wardonys in Syryp

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

Wardonys in Syryp
—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys*. [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it in [supplied by ed.] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þerto, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.

Modern English

Wardons (a type of Pear) in Syrup
—Take Wardons, and put them in a pot and boil them until they are tender; then take them up and pare them, and then cut them into pieces. Take enough powdered cinnamon and a good quantity (cinnamon? or of the wine?), and cast it in the red wine and then draw this through a strainer, cast in sugar and put this into an earthen pot and let it boil. Then cast in the pears and let it boil together, and when it has boiled a while, take powdered ginger and cast this into the pot with a little vinegar and saffron. Look that it be strongly flavoured and sweet.

No comments:

Post a Comment