Peynreguson̄

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

Peynreguson̄

——Nym resons & do out ye stones, and bray it in a morter with pepir & gingiuer, & salt and wastel bred; tempre hit with wyn, boille hit, dresse hit forth.

Modern English

—Take raisins and remove the stones, and bray [crush] in a mortar with pepper and ginger, and salt and wastel bread [a fine bread]; temper it with wine, boil it, dress it forth [plate and serve it].