Monday, October 10, 2011


15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.


—Nym eyren, & sweng wel to-gedere / chauf ale & do therto / lie it with amydon̛, do therto a porcion̛ of sugur, or a perty of hony, & a perti of safron̛; boille hit, & ȝif hit forth.

Modern English

—Take eggs, and swing well together [mix it]/ heat ale and put therein/ lay it with amydon [a wheat starch], do therein a portion of sugar, or a part of honey, and a part of saffron; boil it, and [give] it forth.

No comments:

Post a Comment