Monday, October 10, 2011

Peys de almayne

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

Peys de almayne

—Nym white peson & boille hem / & thanne tak hem vp, & wash hem clene in cold water, fort that ye holys go of: do hem in a clene pot / do water therto that hit be a-wese / let hem sethe vppon̛ colys / that ther be no lye / couere thi pot / that ther go no breth out / whenne hit beth ysode, do hem in a morter & bray hem smal, tempre hem vp with almande milke, & with flour de rys, do therto safron̄ & salt, & boille hit & dresse hit forth.

Modern English

—Take white pease and boil them and then take them up, and wash them clean in cold water, strong that the [“holys” could mean “holes” but could mean “hulls” in this instance] go off [come off]: put them in a clean pot/ put water therein that it be [“a-wese”, “wese” can mean to sweat]/ let them boil upon coals/ that there be no lye/ cover the pot/ that no breath [steam] goes out/ when it is enough, put them in a mortar and crush them small, temper them up with almond milk, and with rice flour, put therein saffron and salt, and boil it and dress it forth.

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