Recipe a Day

Frutours

2011-10-24T11:54:00.000-04:00

Original text from: Harleian MS. 4016, ab. 1450 A.D.

Frutours

—Take yolkes of eggs, drawe hem thorgh a streynour, cast there-to faire floure, berme and ale; stere it togidre till hit be thik. Take pared appelles, cut he thyn like obleies, ley hem in pe batur; pen put hem into a ffrying pan, and fry hem in faire grece or buttur til pei ben browne yelowe; then put hem in disshes, and straw Sugar on hem ynogh, And serue hem forthe.

Modern English

—Take egg yolks, draw them through a strainer, cast fair flour, barm and ale thereto, stir it together until it is thick. Take pared apples, cut them thin like obleies (these are small cakes or wafers, often defined as "sacramental wafers"), lay them in the batter; then put them into a frying pan and fry them in fair grease or butter until they are yellow-brown; then put them in dishes, and straw enough sugar on them, And serve them forth.

Breakdown:

Apple Fritters (test sized batch)

Make a batter from:
-2-3 egg yolks whisked until light
-1 package of yeast (2 1/4 tsp) softened in about 3(liquid)oz of water with a little sugar
-about 1(liquid)oz of ale
-2 1/2 oz of flour
This should make a batter sticky enough to stick to the apple slices. If the batter is too thin, add more flour, if it is too thick, add a bit more ale.

Have your apples peeled and cored and then slice them fairly thin and lay on a towel
Heat clarified butter in a deep pan.
Lay your apple slices in the batter and then carefully place the battered apple rings in the hot fat.
Cook the fritters until golden brown
Lay your fritters in dishes and sprinkle with sugar and serve

(added note: depending on if you used packaged yeast, or home-made style yeast (use about 6 spoonfulls instead of yeast/water mix btw), and the age of the yeast... if it is left to sit too long, it will froth up considerably)

another update...

2011-10-17T17:51:00.003-04:00

made a pastry note/add with general instructions under darioles

Now the clickable ingredient list includes items such as spices and herbs rather than just main ingredients

New recipes have been added since I made the table, will likely add more before updating it again

update

2011-10-13T00:03:00.001-04:00

Added yet some more recipes and am slowly adding to the ingredient list, don't expect it to be finished until the end of the week

Buknade

2011-10-12T22:43:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Buknade

—Take hennes other conynges, other veelother other flesch & hewe it to go-bettes, waische it & seeth hitwel, grynd almaundes unblaun-ched & drawe hem up with thebroth cast therinne raysouns ofcoraunce, sugar, poudour ginger, erbesy stewed in grece, oynouns andsalt, yf hit is thynne: alyehit up with flour of rys other withother thyng, colour hit with sa-fron and serve hit forth.

Modern English

—Take hens or [rabbits], or veal or other flesh and chop it into chunks (of meat), wash it and boil it well, grind unblanched almonds and draw them up with the broth(,) cast therein currants, sugar, powdered ginger, herbs stewed in grease, onions and salt, if it is thin: thicken it up with rice flour or with another thing, colour it with saffron and serve it forth.

Roo broth

2011-10-12T22:38:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Roo broth

—Take the liver of the bore other of theroo, perboile hit, smyte hit onsmale morcels, seeth hit welehalf in water & half in wyne,take bred & bray it with theself broth, & drawe blode therto & lat hit seeth to gider withpoudour fort, of ginger. or ofcanel, maces, with a greteporcioun of vyneger withraysouns of coraunce.

Modern English

Roe Deer broth

—Take the liver of the bore or of the roe deer, parboil it, chop it to small morsels, boil it well in half water and half wine, take bread and crush it with the self broth [it’s own broth], and draw blood thereto and let it boil together with powder fort, of ginger. Or of cinnamon, maces, with a great portion of currants.

Noumbles

2011-10-12T22:35:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Noumbles

—Take noumbles of deer or ofother best, perboyle hem & kerve hemto dyce, take the self broth orbetterm take brede & grynde withthe broth, [inserted above: & temper hit up] with a gode quantite ofvyneger & wyne, take oynouns & perboile hem & mynce hem smal &do therto, colour hit with blode, &do therto poudour fort & salt & boileit wel & serve hit forth.

Modern English

—Take numbles (organ meats/viscera] of deer or of other beast, parboil them and dice them, take the self broth [it’s broth] or better (,) take bread and grind with the broth, (temper it up) with a good quantity of vinegar and wine, take onions and parboil them and mince them small and add thereto, colour it with blood, and put thereto powder fort and salt and boil it well and serve it forth.

Ryse of fleysche

2011-10-12T22:30:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Ryse of fleysche

—Take rys & waische hem clene& do hem in an erthen potwith gode broth & lete hemseeth wel, afterward take al-maund mylke & do therto and colour hit with safroun & salthit and messe hit forth.

Modern English

—Take rice and wash it clean and put in an earthen pot with good broth and let it boil well, afterward take almond milk and put thereto and colour it with saffron and salt it and [serve] it forth.

Corrections/Fixes...

2011-10-11T19:02:00.000-04:00

It's been a while since I updated, been doing a slew of posts this month in an effort to make up for some lost time

been fairly busy with life and other projects...

Just recently removed some duplicate attempts at translations, choosing the better versions (more of a case of wording than overly bad translations) except in one case where I corrected the original translation. Froyde almoundys had previously been described as having black sugar where it likely should have been described as pale or light sugar.

For to make grounden benes

2011-10-11T15:55:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to make grounden benes

—Take benes & drye hemin an ovene & hulle hemwl and wyndowe out thehulles & waysche hem clene& do hem to seeth in god broth& ete hem with bacoun.

Modern English

—Take beans and dry them in an oven and hull them well and winnow out the hulls and wash them clean and put them to boil in good broth and eat them with bacon.

For to make grewel eforced

2011-10-11T15:53:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to make grewel eforced

—Take grewel & do to the fyer withegode flesch & seeth hit wele.Take the lyre of pork & gryndhit smal and drawe thegrewel thorow a straynoure &colour hyt with safroun.

Modern English

A forced gruel

—Take gruel and put it on the fire (in a pot) with good flesh [meat] and boil it well. Take the flesh of pork and grind it small and draw the gruel through a strainer and colour it with saffron.

Gees in hoggepot

2011-10-11T15:42:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Gees in hoggepot

—Tak gees & smyte hem on pecyscast hem in a pot, do therto halfwyne & half water & do thertoa gode quantite of oynouns &erbes, set hit on the fyre &cover hit fast, make a lyour of bred& blod & lay it therwith do thertopoudour fort & serve hit forth.

Modern English

Geese in hodgepot

—Take geese and chop them in pieces (and) cast them in a pot, put therein half wine and half water and put thereto a good quantity of onions and herbs, set it on the fire and cover it quickly, make a layer of bread and blood and lay it therewith (and) add therein powder fort (strong spices) and serve it forth.

Pygges in sauce

2011-10-11T15:40:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Pygges in sauce

—Tak pygges y scaldid & quarterhem & seeth hem in water & salt,tak hem up & lete hem kele, takpersel, sauge, & grynde hit withbrede & yolkrd of ayroun hardy sode, temper it up with vynegursomwhat thicke, & lay the piggesin a vessel & the sew onoward and serve hit forth.

Modern English

Pigs in Sauce

—Take scalded pigs and quarter them and boil them in water and salt, take them out and let them cool, take parsley, sage and grind it with bread and hard boiled egg yolks, temper it up with vinegar (making it) somewhat thick, and lay the pigs in a vessel and the broth over it and serve it forth.

Chykenes in gravey

2011-10-11T15:35:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Chykenes in gravey

—Tak chykenes & serve hem in thesame manere & serve hem forth.

Modern English

Chickens in gravy

—Take chickens and serve them in the same manner [Conynges in gravey] and serve them forth.

Conynges in gravey

2011-10-11T15:34:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Conynges in gravey

—Take counynges, smyte hem on pecysperboile hem & drawe hem with a gode broth with almaundes y blaun-ched & brayed, do therinne suger& poudour ginger & the flesch ther withflourer hit with suger & with poudour ginger.

Modern English

Rabbits in Gravy

—Take coneys [rabbit], and chop them in pieces, parboil them and draw them with a good broth with blanched and crushed almonds, put therein sugar and powdered ginger and the fleash therewith, flour [dust] it with sugar and with powdered ginger.

Sauce newe for malardis

2011-10-11T03:25:00.002-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce newe for malardis

—Take brede, and blode y-boilid, and grynde it to-gedere, and draw þurw a cloþ withe vynegre; do þer-to poudre gyngere, and piper, and þe grece of the malarde; salt̘ it̘ and boile, and melle it forthe.

Modern English

New sauce for mallards (duck)

—Take bread, and boiled blood, and grind it together, and draw through a cloth with vinegar; put thereto powdered ginger, and pepper, and the grease of the mallard; salt it and boil, and [mess/serve] it forth.

Black sauce for capouns y-rostyde

2011-10-11T03:24:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Black sauce for capouns y-rostyde

—Take þe Lyuer of̘ capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of̘ brede, and grynde hit̘ weƚƚ aƚƚ to-gedre; tempre hit up wiþ verious, and þe grece of the capon, þanne boile it̘ and serue forþe.

Modern English

Black Sauce for roasted capon

—Take the Liver of capons, and roast it well, take anise, and grind [“parysgingere” is confusing, it could be meant to be two things, “parys”- grains of paradise, and “gingere”-ginger], and cinnamon, and a little crust of bread and grind it well all together; temper it up with verjuice, and the grease of the capon, then boil it and serve it forth.

White sauce for capons y-sode

2011-10-11T03:22:00.001-04:00

15th century cookbook, Ashmole MS. 1439. sauces

White sauce for capons y-sode

—Take almoundis y-blaunchid, and grynde þem al to douste; tempre it̘ up wiþ verious and poudre of gingere, and melle it̘ forþe.

Modern English

White Sauce for boiled capon

—Take blanched almonds, and grind them all to dust; temper it up with verjuice and powdered ginger, and [“messe”/serve] it forth.

Piper for feel and for venysoun

2011-10-11T03:20:00.003-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Piper for feel and for venysoun

—Take brede, and frye it̘ in grece, draw it vp wiþ broþe and vinegre: caste þer-to poudre piper, and salt, sette on þe fire, boile it̘, and melle it̘ forþe.

Modern English

—Take bread, and fry it in grease, draw it up with broth and vinegar: cast thereto powdered pepper, and salt, set it on the fire, boil it, and [probably “messe” serve] it forth.

Sauce gauncile

2011-10-11T03:19:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt [added in different ink.] and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

—Take four and cows milk, saffron well ground, garlic, pepper, salt, and put into a good little pot; and boil it over the fire, and serve it forth with the goose.

Sauce percely

2011-10-11T03:17:00.002-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce percely

—Take percely, and grynde hit̘ wiþ vynegre & a litel brede and salt̘, and strayne it̘ þurgℏ a straynour, and serue it̘ forþe.

Modern English

Parsley Sauce

—Take parsley, and grind it with vinegar and a little bread and salt, and strain it through a strainer, and serve it forth.

Surelle

2011-10-11T03:16:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Surelle

—Take Surel, wasche hit, grynde it̘, put̘ a litil salt̘, þer-to, and strayne hit̘, and serue forth.

Modern English

Sorrel Sauce

—Take sorrel, wash it, grind it, put a little salt, thereto, and strain it, and serve forth.

Sauce vert

2011-10-11T03:14:00.001-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce vert

—Take percely, myntes, diteyne, peletre, a foil or .ij. of̘ cost̘marye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt̘; and grynde al this to-gedre, and tempre it vp wiþ wynegre, or wiþ eisel, and serue it̘ forþe.

Modern English

Green Sauce

—Take parsley, mint, dittany, pellitory, a foil or 2 of costmary, a clove of garlic. And take good bread, and steep it with vinegar and pepper, and salt; and grind all this together, and temper it up with vinegar, or with [also vinegar, possibly specific to cider vinegar], and serve it forth.

Sauce for shulder of moton

2011-10-11T03:13:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for shulder of moton

—Take percely, and oynons, and mynce þem and þe rostyde shulder of Moton; and take vynegre, and poudre gingere, salt, and cast̘ a-pon þe mynced shulder, and ete hym so..

Modern English

Sauce for shoulder of mutton

—Take parsley, and onions, and mince them and the roasted shoulder of mutton; and take vinegar, and powdered ginger, salt, and cast upon the minced shoulder, and eat them so.

Sauce for peiouns

2011-10-11T03:11:00.001-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for peiouns

—Take percely, oynouns, garleke, and salt̘, and mynce smal the percely and þe oynouns, and grynde þe garleke, and temper it wiþ vynegre y-now: and mynce þe rostid peiouns and cast the sauce þer-on a-boute, and serue it̘ forth.

Modern English

Sauce for pigeons

—Take parsley, onions, garlic, and salt, and mince the parsley and the onions small, and grind the garlic, and temper it with enough vinegar: and mince the roasted pigeons and cast the sauce thereon about, and serve it forth.

Sauce for stokfysshe in an-other maner

2011-10-11T03:10:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for stokefysshe

—Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt̘, and caste al in a morter; and grynde it smal, & tempre it̘ up wiþ þe same broþe þat̘ þe fysshe was sode in, and serue it̘ forþe.

Modern English

Sauce for Stockfish in another manner

—Take kernels of walnuts, and cloves of garlic, and pepper, bread, and salt, and cast all in a mortar; and grind it small, and temper it up with the same broth that the fish was boiled in, and cerve it forth.

Sauce for stokefysshe

2011-10-11T03:08:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for stokefysshe

—Take faire broþe of elys, oþer of pyke, or els of̘ freysshe Samon, and strayne it þurwe a straynour: and take faire percely, and hewe it̘ smal, and put þe broþe and þe percele in-to a faire erþyn vessel; and put þer-to poudre gingere, and a litil verious, & lete boile to-gedre. And þanne take faire sode stockefysche, and ley it in faire hote watre: and whanne þou wilt serue it forþe, take þe fysshe fro þe watre, and ley it in a clene disshe; & cast þe sauce al hote þer-on, and serue it forth.

Modern English

Sauce for Stockfish

—Take fair broth of eels, other of pike, or else of fresh Salmon, and strain it through a strainer: and take good parsley, and chop it small, and put the broth and the parsley into a good earthen vessel; and put thereto powdered ginger, and a little verjuice, and let boil together. And then take fair [boiled/ cooked in water] stockfish, and lay it in good hot water: and when you will serve it forth, take the fish from the water, and lay it in a clean dish; and cast the sauce all hot thereon, and serve it forth.

Sauce rous

2011-10-11T03:06:00.001-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce rous

—Take brede, and broyl it vpon þe colous, and make it broune, and ley hit̘ in vynegre, and lete it̘ stepe; and þanne take piper, canel and notemyggeȝ, and a fewe of clowes, and cast̘ it̘ to-gedre in-to a mortre; and take þe brede out̘ of þe vynegre, and bray þer-wyþ. And whanne it̘ is y-brayd y-now, tempre it̘ wytℏ wyne and vinegre, and draw it̘ þurgℏ a straynour as þou woldiste galyntyne.

Modern English

Roe Deer Sauce

—Take bread, and broil it upon coals, and make it brown, and lay it in vinegar, and let it steep; and then take pepper, cinnamon and nutmeg, and a few of cloves, and cast it together into a mortar; and take the bread out of the vinegar, and crush therewith. And when it is crushed enough, temper it with wine and vinegar, and draw it through a strainer as you would with galantine.

Sauce camelyne

2011-10-11T03:05:00.001-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce camelyne

— Take faire brede, and cut̘ it̘, and toste it; and take vynegre and wyne, and stepe hit̘ þer-in, and draw it þurwe a straynour wiþ poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And þanne take poudre ginger, sugre, and poudre of clowes, and cast þer-to. And loke þat̘ it̘ stonde wil by clowes, & by sugre; and þanne put̘ þer-to a litil safroune, and salt, and serue hit forþ þicke y-nowe.

Modern English

—Take good bread, and cut it, and toast it; and take vinegar and wine, and steep it therein, and draw it through a strainer with powdered cinnamon, and draw it 2 or 3 times, till it be smooth. And then take powdered ginger, sugar, and powdered cloves, and cast it thereto. And look [make sure] that it stand well by cloves, and by sugar [likely meaning that is spiced and sweetened enough]; and then put thereto a little saffron, and salt, and serve it forth thick enough.

Sauce gingyuer

2011-10-11T03:01:00.002-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gingyuer

—Take white brede, stepe it̘ wiþ vynegre, and draw it .ij. or .iij. tymes þurȝ a straynour; and thanne put þer-to salt [added in different ink. ] poudre gingere, and serue forþe.

Modern English

—Take white bread, steep it with vinegar, and draw it 2 or 3 times through a strainer; and then put therein salt, powder ginger, and serve forth.

Sauce galentyne

2011-10-11T02:58:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce galentyne

—Take faire crusteȝ of̘ broun brede, stepe þem in vinegre, and put̘ þer-to poudre canel, and lete it̘ stepe þer-wyþ til it be broun; and þanne drawe it þurwe a straynour .ij. tymes or .iij., and þanne put þerto [supplied by ed.] poudre piper and salte: & lete it̘ be sumwhat̘ stondynge, and not to þynne, & serue forth.

Modern English

—Take good crusts of brown bread, steep them in vinegar, and put therein powder (of) cinnamon, and let it steep therewith till it be brown; and then draw it through a strainer 2 times or 3, and then put therein powder (of) pepper and salt: and let it be somewhat thick, and not to thin, and serve forth.

Sauce alepeuere

2011-10-11T02:56:00.004-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Sauce alepeuere

—Take fayre broun̄ brede, toste hit, and stepe it̘ in vinegre, and drawe it̘ þurwe a straynour; and put̘ þer-to garleke smal y-stampyd, poudre piper, salt, & serue forth.

Modern English

—Take good brown bread, toast it, and steep it in vinegar, and draw it through a strainer; and put therein garlic small stamped, powder pepper, salt, and serve forth.

Chaudoun

2011-10-11T02:55:00.000-04:00

15th century cookbook, Ashmole MS. 1439. sauces

Chaudoun

—Take gysers, and lyuers, and hert̘ of Swanne; and if þe guttys ben fat̘, slyt̘ them clence thaym [in different ink.], and caste þem þer-to, and boile þem in faire watre: and þanne take þem up, and hew þem smal, and thanne caste þem in-to þe same broþe, (but strayne hit þurgℏ a straynour firste); and caste þer-to poudre peper, canel, and vynegre, and salt̘, and lete boile. And þanne take the blode of the Swanne, and freysshe broþ, and brede, and draw þem þurwe a straynour, and cast̘ þer-to; and lete boile to-gedre. And þenne take poudre of̘ gyngere, whanne hit̘ is al-moste y-now, & put̘ þer-to, and serue fortℏ with the swan. [in different ink. ]

Modern English

—Take gizzards, and livers, and heart of swan; and if the guts are fat, slit them (clean them?) and cast them therein, and boil them in fair water: and then take them up, and chop them small, and then cast them into the same broth, (but strain it through a strainer first); and cast therein powder pepper, cinnamon, vinegar, and salt, and let boil. And then take the blood of the swan, and fresh broth, and bread, and draw them through a strainer, and cast therein; and let it boil together. And then take powder of ginger, when it is almost enough, and put therein, and serve forth with the swan.

Tauorsay

2011-10-10T16:54:00.001-04:00

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

Tauorsay

—Nym ye hed of ye codlyng & ye liuere, & pike out ye bones / cast therto goud poudre of piper & gyngiuer, and gif forth.

Modern English

—Take the head of the codling (small cod) and the liver, and pick out the bones/ cast good powder of pepper and ginger, and [give] forth.

Peys de almayne

2011-10-10T16:53:00.000-04:00

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.

Soupes dorrees

2011-10-10T16:50:00.000-04:00

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

Soupes dorrees

—Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, & do it in dishes / and cast almand mylke theron̛, & ye wyn & ye oynons aboue, & gif hit forth.

Modern English

—Take onions, mince them, fry them in olive oil: take onions, boil them with wine, toast white bread, and put it in dishes and cast almond milk therein, and the wine and the onions on top, and [give] it forth.

Apple moys

2011-10-10T16:48:00.004-04:00

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

Apple moys

—Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / & on a fless day cast therto goud fat broth of bef, & white grese, sugur & safron̛, & on fissh days almand mylke, & oille de oliue, & sugur, & safron̛: boille hit, messe hit, cast aboue good poudre, & ȝif forth.

Modern English

—Take apples, boil them, let them cool, [push] them through a sieve: cast it on a pot/ and on a flesh day cast therein fat broth of beef, and white grease, sugar, and saffron, and on a fish days almond milk, and olive oil, and sugar, and saffron: boil it, dish it, case above good powder [spices], and [give/serve] it forth.

Rys moilles

2011-10-10T16:47:00.000-04:00

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

Rys moilles

—Nym rys, bray hem, tempre vp with almand mylke: boiƚƚ hem, cast therto sugur / & salt hit, & dresse hit forth.

Modern English

—Take rice, crush them, temper (it) up with almond milk: boil them, cast therein sugar and salt, and dress it forth.

Pomesmoille

2011-10-10T16:46:00.000-04:00

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

Pomesmoille

—Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron̄, cast therto goud poudre, & ȝif hit forth.

Modern English

—Take rice and crush it in a mortar, teper it up with almond milk, boil it; take apples and carve [chop] them as small as dust, cast them in after the boiling [after the rice and almond milk has boiled], and sugar: colour it with saffron, cast therein good powder [spices] and [give/serve] it forth.

Figee

2011-10-10T16:44:00.001-04:00

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

Figee

—Nym figes, & boille hem in wyn, & bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, & hole resons / dresse hit / florisshe it a-boue with pomme-garnetes.

Modern English

Figgy

—Take figs, and boil them in wine, and crush them in a mortar with (laid) bread; temper it up with good wine/ boil it/ put therein good spices, and whole raisins/ dress it/ flourish it [garnish it] above with pomegranate (seeds).

Egredoucetes

2011-10-10T16:42:00.001-04:00

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

Egredoucetes

—Tak luyȝs or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / & ye thrudde perty sugur, mynce oynons, & boille smal, & clous, maces, & qibibus, & dresse hit forth.

Modern English

Sour and Sweet Fish

—Take pike or tench, cut him in morsels, fry him on oil: take vinegar and the third part sugar, mince onions, and boil small, and cloves, mace, and cubibs, and dress it forth.

Rape

2011-10-10T16:40:00.001-04:00

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

Rape

—Nym luyss or tenge, or other manere fissh / frye hit in oille de olyue; nym crostes of whyt bred, resons, & canele, bray hit, tempre it vp with good wyn, drawe it thorw a colonur / let hit be al ycoloured with canele, boille hit, cast therto clous, maces, and quibibes, do thi fissh in thi disshes, & thi rape aboue, messe hit, & ȝif forth.

Modern English

—Take pike or tench, or other manner of fish/ fry it in olive oil; take crusts of white bread, raisins and cinnamon, crush it, temper it up with good wine, draw it through a colander (strainer)/ let it be al coloured with cinnamon, boil it, cast therein cloves, mace, and cubibs, put the fish in the dishes, and the rape (though rapes are a turnips, this is likely in reference to the sauce) above, dish it and [serve/give] it forth.

Saug saraser

2011-10-10T16:34:00.000-04:00

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

Saug saraser

—Tak Almandes, frye hem in oille, & bray hem, tempre hem with almand mylke & red wyn, & ye thrudde perty shal be sugur / & if hit be noȝt thikke ynow, lie it with amydon̛ or with flour de rys; colour hit with alkinet, boille hit, dresse it, florissℏ hit aboue with pomme-garnet, and ȝif forth.

Modern English

—Take Almonds, fry them in oil, and crush them, temper them with almond milk and red wine, and the third part shall be sugar and if it be not thick enough, lay it with (wheat) starch or rice flour; colour it with alkanet, boil it, dress it, flourish (garnish) it above with pomegranate, and [give] it forth.

Caudele

2011-10-10T16:32:00.000-04:00

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

Caudele

—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.

Cyuele

2011-10-10T16:30:00.000-04:00

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

Cyuele

—Nym almandes, Sugur & salt, & payn de mayn, & bray hem in a morter / do therto eyren, frie hit in oylle or in grese, cast theron sugur, & ȝif hit forth.

Modern English

—Take almonds, Sugar and salt, and [a fine white bread], and bray them in a mortar/ [add to this] eggs, fry it in oil or in grease, cast thereon sugar, and [give] it forth.

Bukenade

2011-10-10T16:28:00.001-04:00

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

Bukenade

—Nym fressh flessh, what it euere be. Seth hit with goud beof, cast therto mynsed oynons & good spicerie, & lie hit with eyren, & ȝif hit forth.

Modern English

—Take fresh flesh, what it ever be. Boil it with good beef, cast therein minced onions and good spice, and lay it with eggs, and [give] it forth.

(Ryschewys close?)

2011-10-10T16:26:00.001-04:00

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

Ryschewys close?

—Nym flour and eyren, & kned to-gedere/nym figus, resons, & dates, & do out ye stonys, & blanchid almandis, & goud poudur, & bray to-gedere / make coffyns of ye lengthe of a spanne / do thy farsour therynne, in euerych cake his porcion̛ / plie hem & boille hem in water / & suththe roste hem on a gridel & ȝif forth.

Modern English

—Take flour and eggs, and knead together/ take figs, raisins, and dates, and do out [take out] the stones, and blanched almonds, and good powder [good spices], and bray [crush] them together/ make coffin of ye length of a span (we know this as the distance between our thumb and small finger)/ put the stuffing therein, in every cake his portion/ fold them and boil them in water and after roast him on a griddle and [give] it forth.

Sweteblanche

2011-10-10T16:24:00.000-04:00

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

Sweteblanche

—Nym chikons or hennes, skald hem, drawe hem in morselys, & seth hem with good beofe. nym yolkes of eyren ysoden hard / & almande mylk, and grind to-gedere / nym ye floures of ye rede vyne, & salt, & bray al in a morter: boille hit / nym thy chikons or thy hen̄, ondo hem in disshes, do thy sewe aboue / & also myȝt thou do fissh days with lyuere of turbut or of other manere fissh with almand mylke.

Modern English

—Take chickens or hens, scald them, draw them in morsels [pull them apart into pieces] and boil them with good beef. Take yolks of eggs boiled hard/ and almond milk, and grind together/ take the flowers of the red vine, and salt and mash all (of this) in a mortar: boil it/ take your chickens or your hen, undo them in dishes, put your broth above and also might you do fish days with liver or turbot or of other manner of fish with almond milk.

Teste de cure

2011-10-10T16:21:00.000-04:00

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

Teste de cure

—Nym rys, whas hem / drie hem / & bray hem al to doust in a morter, & amydon̄ therwith: tempre it vp with almand mylk / cast therto poudur and safron̄ / & sugur / nym luys, turbot, and elys / & gobete hem in mosselys, & sauge & perceli / mak coffyns of thi past / do thy fissh therynne; cast aboue goud poudur & sugur; kerue it, bake it, and ȝif hit forth.

Modern English

—Take rice, wash it/ dry it/ and crush it all to dust in a mortar, and starch therewith: temper it up with almond milk/ cast thereto [into this] powder and saffron/ and sugar/ take pike (was not sure if this was lights/lungs or luce/pike but pike seems evident here), turbot, and eels and chop them into morsels, and sage and parsley/ make coffins of thin paste/ put your fish therein; cast above [on top of this] good powder [powdered spices] and sugar; carve it [slice it], bake it, and [give rather than if] it forth.

For to make amydon̛

2011-10-10T16:16:00.001-04:00

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

For to make amydon̛

—Nym whete at midsomer / & salt, & do it in a faire vessel / do water therto, that thy whete be yheled / let it stonde ix days & ix nyȝt, & eueryeday whess wel thy whete / & at ye ix days ende bray hit wel in a morter / & drie hit toȝenst ye sonne / do it in a faire vessel / & kouere hit fort, thou wil it note.

Modern English

a Wheat Starch

—Take wheat at midsummer and salt, and do it in a fair vessel/ put water therein, that the wheat be covered/ let it stand 9 days and 9 nights, and dry it [unsure of meaning for “toȝenst” but other versions/appearances for the word suggests that we are drying it under the sun] the sun/ put it in a fair vessel and cover it well, [until you use it].

Amendement of salt mete

2011-10-10T16:14:00.000-04:00

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

Amendement of salt mete

—Tak a fare lynne clout / & do therynne a disshful of ote-mele, byne hit, & hange it in thy pot doun to ye boteme. Set it from ye fuyr & let hit kele / suththe set hit aȝen to ye fuyr / & drawe out thy clout & that is goude.

Modern English

an oatmeal dish to serve with salt meat

—Take a fair linen cloth and lay in a dishful of oatmeal, bind it [close it up], and hang it in your pot down to the bottom [and presuming the bag of oatmeal is filling the whole pot]. Set it from the fire and let it cool/ then [after this] set it again to the fire and draw out your cloth [remove from your cloth] and that it good.

Peynreguson̄

2011-10-10T16:12:00.001-04:00

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].

Tansye

2011-10-10T02:21:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Tansye

—Take fayre Tansye, & grynd in a morter; þanne take Eyroun, þe ȝolkys & þe whyte, & strayne hem þorw a straynoure; & strayne also þe Ius of þe Tansye, & melle to-gederes; & take fayre Freysche grece, & put þer-on ouer þe fyre, tylle it melte; þan caste þe stuf þer-on, & gadere to-gedere with a Sawcer or a dysshe, as þou wolt it, lasse oþer more, & turne it in þe panne; & þan serue it forth.

Modern English

Tansy (a tansy omelet)

—Take fair Tansy, and grind in a mortar, then take eggs, the yolks and the white, and strain them through a strainer; and strain also the juice of the Tansy, and [stir] together; and take fair fresh grease, and put thereon over the fire, till it melt; then cast the stuff thereon, and gather together with a saucer or a dish, as you would have it, less other more [less or more?], and turn it in the pan; andserve it forth.

Apple Muse

2011-10-10T01:25:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Apple Muse

—Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.

Modern English

Apple Sauce

—Take apples and boil them, and strain them through a [sift?, to shake] into a pot; then take Almond milk and Honey, and cast therein, and grated Bread, Saffron, red sandalwood, and a little salt, and cast all in the pot and let them cook [boil], and look that you stir it well, and serve forth.

Papyns

2011-10-10T00:33:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Papyns

—Take fayre Mylke an Flowre, an drawe it þorw a straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.

Modern English

Papyns (A Custard)

—Take good milk and flour, and draw it [them] through a strainer, and set it over the fire, and let it boil a while; then take it out and let it cool, then take yolks of eggs and draw through a strainer, and cast therein; then take a good quantity of sugar, and cast therein, and a little salt, and set it on the fire till it be somewhat thick, but let it not boil up [rise up], and stir it well, and put it on a dish all abroad, and serve forth running [not thick].

Garbage

2011-10-10T00:12:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Garbage

—Take fayre garbagys of chykonys, as þe hed, þe fete, þe lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre potte, an caste þer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

Modern English

Garbage

—Take good garbage of chickens, as the head, the feet, the livers, and the gizzards; wash them clean, and cast them in a good pot, and cast therein fresh beef broth or else (that) of mutton, and let it boil; and bind it with bread, and (add) pepper and saffron, maces, cloves, and a little verjuice and salt, and serve it forth in the manner as a broth.

Venyson with Furmenty

2011-10-09T23:38:00.002-04:00

15th century cookbook
Ab. 1420 A.D.

Venyson with Furmenty

—Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl it hole; þan fan owt þe holys, an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.

Modern English

Venison with Frumenty

—Take wheat and pick it clean, and [put] it in a mortar, and cast a little water therein; and stam with a pestle till it hulls; then fan out the hulls, [hulls being lighter can be removed with the use of air/wind] and put it [them] in a pot, and let it cook [in water] until they break [burst]; then set it down [take off the heat], and soon after set it over the fire, and stir it a while; and when it has softened it will; and when it is enough, [when it has softened enough] colour it with saffron, and salt it even, and dress it forth, and thin [?] venison in another dish with good hot water.

Gruelle a-forsydde

2011-10-09T23:24:00.001-04:00

15th century cookbook
Ab. 1420 A.D.

Gruelle a-forsydde

—Take otemele, an grynd it smal, an sethe it wyl, an porke þer-ynne, an pulle of þe swerde. an pyke owt þe bonys, an þan hewe it, an grynd it smal in a morter; þan neme þin. grwel an do þer-to, þan strayne it þorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene; an colour it wyth safroun, an serue forth rennyng.

Modern English

Forced Gruel

—Take oatmeal, and grind it small, and boil it well, and pork therein, and pull off the rind [the word should have been “sward” rather than “swerd” which is sword] and pick out the bones, and then chop it, and grind it small in a mortar; then take thin grewel and [add this to it], then strain it through a strainer, and put it in a pot and boil [simmer] it a little, and salt it even; and colour it with saffron, and serve forth “running” [as in a stream/not thick/runny]

Beef y-Stywyd

2011-10-09T22:58:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Beef y-Stywyd

—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

Modern English

Stewed Beef

—Take good beef from the ribs and fore quarters, and chop them in good pieces, and wash the beef in a pot; then take the water that the beef was boiled in, and strain it through a strainer, and boil the same water and beef in a potte, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubibs, and minced onions, parsley, and sage, and cast then in, and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the licour therein, but not too much, and then let boyle once, and cast a quantity of saffron therein; then take salt and vinegar, and cast therein, and look that it be poignant [strong] enough, and serve forth.

Lese fryes

2010-06-15T01:28:00.000-04:00

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

Lese fryes
—Take nessℏ chese, and pare it clene, and grinde hit in a morter smaƚƚ, and drawe yolkes and white of egges thorgℏ a streynour, and cast there-to, and grinde hem togidre; then̄ cast thereto Sugur, butter and salt, and put al togidre in a coffyn̄ of faire paast, And lete bake ynowe, and then̄ serue it forthe.

Modern English

Lese fryes (a baked cheese custard/cheese pie)
—Take soft cheese, and pare it clean, and grind small in a mortar, and draw egg yolks and whites through a strainer and cast this in with the cheese and grind this all together; then cast with this, some sugar, butter and salt, and put this all together in a coffin (standing pastry shell) of fair past (pastry), and let it bake enough, and then serve if forth.

"Auter Tartus" (custard/cheese tart)

2010-06-15T01:14:00.002-04:00

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

Auter Tartus
—Take faire nessℏ chese that is buttry, and par hit, grynde hit in a morter; caste therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker þen̄ rawe creme, and cast thereto a litul salt if nede be; And (if) thi chese be salte, caste thereto neuer a dele; colour hit witℏ saffron̄; then̄ make a large coffyn̄ of faire paste, & lete the brinkes be rered more þen̄ an enche of hegℏ; lete þe coffyn̄ harden̄ in þe oven̄; þen̄ take it oute, put gobettes of butter in the bothom̄ thereof, And caste the stuffe there-to, and caste peces of buttur there-vppon̄, and sette in þe oven̄ witℏ-oute lydde, and lete bake ynowe, and then̄ cast sugur thereon̄, and serue it fortℏ. And if þou wilt, lete him haue a lydde; but þen̄ thi stuff most be as thikke as Mortrewes.

Modern English

Another Tart (a baked cheese custard/cheese pie)
—Take fair, soft, cheese that is buttery, and pare and grind it in a mortar; cast into this, fair cream and grind with the cheese; temper this with enough good milk to make it no thicker than raw cream, and cast into this a little salt if need be; And if the cheese is salted, don't cast in too much; colour this with saffron; then make a large coffin (free-standing pie shell), and let the sides (of the pastry) be built up more than an inch high; let the coffin harden in the oven; then take it out and put chunks of butter in the bottom of the pastry, and cast the mixture into the shell, and cast pieces of butter on this, and set it in the oven without a lid, and let it bake enough, and then cast sugar over this and serve it forth. And if you will, let it have a lid; but then the mixture should be as thick as for Mortrewes.

Brewet of Ayren

2010-06-15T00:45:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Brewet of Ayren
—Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth.

Modern English

Brewet of Eggs
—Take eggs, water and butter, and boil them together with saffron and chunks of cheese. Wring the eggs through a strainer. When the water has boiled a while: take the eggs and stir them with verjuice and cast them in (the water). Set it over the fire, make sure it doesn't boil. and serve it forth.

Macrows

2010-06-15T00:35:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Macrows
—Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.

Modern English

Macrows
—Take and make a thin sheet of dough and carve it into pieces and cast them into boiling water and cook them well. Take cheese and grate it and put this, with butter, layer with the dough as you did with losyns and serve it forth.

Loseyns

2010-06-14T23:16:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Loseyns

—Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper with a roller, drye it harde and seeþ it in broth take Chese ruayn grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt. and above powdour and chese, and so twyse or thryse, & serue it forth.

Modern English

Loseyns
(some say "lasagna")

—Take good broth and put it in an earthen pot, take the flour of fine white bread (likely finest flour rather than crumbs thereof) and make a paste (pastry) up of it and water and roll it into thin sheets, dry this hard and then cook it in broth. Take grated Ruayn cheese (a cheese said to be made from mid/late season milk) and lay it in dishes with powder douce (sweet powdered spices) and lay this on top of the whole boiled "loseyns" and over this add the powder and cheese and repeat these steps twice or three times and serve it forth.

Sambocade

2010-06-14T21:18:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Sambocade

—Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel whyte of Ayrenn.
& shake þerin blomes of elren. & bake it up with curose (eurose) & messe it forth.

Modern English

Sambocade (Elderflower Cheese Pie)

—Take and make a crust in a vessel and take (cheese)curds and wring out the whey and pass this through a strainer and put into the pastry shell, and with this, add a third part(measure) of sugar and a bit less of egg whites and shake elderflowers into this and bake it up with rosewater and serve it forth.

Tart de Bry

2010-06-14T21:15:00.003-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Tart de Bry

—Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

Modern English

Tart de Brie
(Brie the province)

—Take a crust an inch deep in a vessel (line the vessel an inch deep with pastry). Take raw egg yolks and ruayn cheese (cheese made from later season milk, not the same as Brie as it is too soft to grate, see loseyns) and mix this and the yolks together. Add to this, powdered ginger, sugar, saffron and salt and pour this into the crust then bake it and serve it forth.

Peers in Confyt

2010-06-14T01:29:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Peers in Confyt

—Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.

Modern English

Pears in Confit

—Take pears and pare them clean. Take good red wine and mulberries or saunders (both being for red food colour) and cool them in this and when they are cooked enough, take them out. Make a syrup of Greek wine or Vernage (possibly a sweet Italian wine) with white powder (a sweet powder with ginger) or white sugar and powdered ginger and put the pears in this. Cook it a little while and serve it forth.

Vyannd Ryal

2010-06-14T01:16:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Vyannd Ryal

—Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

Modern English

Royal Dish

—Take Greek wine or Rhenish wine and clarified honey therewith. Take rice flour, powdered ginger, pepper and cinnamon, or powdered cinnamon, powdered cloves, saffron, sugar, mulberries or red sandalwood and mix all these together. Boil it and salt it and see that it is thick/stiff.

Strawberye

2010-06-14T00:57:00.000-04:00

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

Strawberye

—Take Strawberys, & waysshe hem in tyme of ȝere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.

Modern English

Strawberry

—Take strawberries and wash them in time of year (season) in good red wine; then stain through a cloth, and add them to a pot with good almond milk, mix (bind) it with starch other than rice flour, and make it thick and let it boil, and add to this currants, saffron, pepper, plenty of sugar, powdered ginger, cinnamon, galangal; sharpen it (the flavour) with vinegar and add a little white grease; colour it with alkanet, and drop it about (spooned out in portions), plant it with the seed of a pomegranate and serve it forth.

Sturmye

2010-05-14T18:16:00.001-04:00

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

Sturmye

—Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen caste it in þe same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with þe Mylke, draw hem þorw a straynoure, & caste it in a clene pot, loke þat it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony; do it ouer þe fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe, take þe whyte, & hew hem as smalle as þow myȝth, caste hem on þe potte; take Safroune & caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke þat þou haue powder y-now; caste it in þe potte, temper it with Vynegre; take Salt & do þer-to, menge hem wylle to-gederys, Make a Siryppe; þe .ij. dele schalle ben wyne, & þe .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; þer-on wete þin dyssches, & serue forth.

Modern English

Sturmye

—Take good Almond milk made with wine; take pork and chop it small; put this in a mortar and grind it very small; then cast it into a pot with the almond milk; take saunders and rice flour and mix this with the Almond milk then draw it through a strainer into a clean pot and make sure that it is heavy/thick enough. Add sugar and honey as it cooks and stir as it cooks (boil- cook on the stove top) for a great while. Take hard boiled eggs and chop the whites finely and cast them into the pot; add to this, saffron and powdered ginger, cinnamon, galangal, cloves making sure you have enough powder (referring to the amount of spices?). Temper this with vinegar, add salt and then mix all this well together. Make a syrup of 2 parts wine to two parts sugar or honey and boil and stir it and skim it clean; and wet the dishes thinly with this and serve it forth.

Pumpes

2010-05-14T15:16:00.000-04:00

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

Pumpes

—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.

Modern English

Pumpes (Meat Balls)

—Take and (boil- cook in liquid over heat) a good chunk of Pork, and not too lean and cook it as tender as you may; then take it out of the liquid and chop it up as small as you like; then take cloves and mace, along with currants, and chop this up with the meat; Then take this and roll it as round as you may, like small balls 2 inches thick, then lay them on a dish by themselves; then make a good almond milk and bind it with rice flour and let it boil a while but make sure it runs clean (that it does not get too thick); And at the dresser, lay 5 "pompys" (meatballs) in a dish and strew enough sugar over this and if you want, set a campion on every "pompe" and strew sugar and mace over this and serve them forth. And some men make the balls of veal or beef, but pork is the best and fairest.

Fylettes of Galyntyne

2010-05-14T14:43:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Fylettes of Galyntyne

—Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth.

Modern English

Fillets in Galentine

—Take fillets of pork and roast them till half done and then chop them into pieces. Draw (possibly through a strainer) a thickener of bread and blood with broth and vinegar and boil well together, then add to this powder (spices, should have at least Galangal and/or Ginger) and salt and serve it forth.

For to Make Grewel Forced

2010-05-14T14:02:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to Make Grewel Forced

—Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire of Pork and grynd it smal and drawe the grewel thurgh a Straynour and colour it wiþ Safroun and serue forth.

Modern English

To make a Forced Gruel (a cooked cereal forced- stuffed/enriched with meat)

—Take gruel and cook with good flesh and cook(on the stove stop) well. Take pork flesh and grind it small and draw this through a strainer, [as mentioned aboive, this is cooked well in a pot together] and colour it with saffron and serve it forth.

Sauce gauncile

2010-05-14T13:47:00.000-04:00

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

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt(added in different ink) and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

Gauncile Sauce (a garlic sauce for goose)

—Take flour and cows milk, well ground saffron, garlic, pepper, salt and put into a small pot; and boil it (over the fire), and serve it forth with goose.

Sauce for a gos

2010-05-14T13:40:00.000-04:00

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

Sauce for a gos

—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.

Modern English

Sauce for a Goose

—Take parsley, grapes, garlic cloves, and salt, and put it in the goose, and let it roast. When when the goose (cooked) enough, shake out the stuffing and put it all in a mortar and add 3 hard egg yolks; and grind this all together, and temper it with verjuice, and cast this upon the goose on a charger(platter), and so serve it forth.

Goce or Capon̄ farced

2010-05-14T13:33:00.000-04:00

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

Goce or Capon̄ farced

—Take parciƚƚ, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressℏ boyling brotℏ; And þen̄ take yolkes of eyeron̄ hard y-sodde, and hew hem smale, witℏ the herbes and the salte; and caste thereto pouder of Ginger, Peper, Caneƚƚ, and salte, and Grapes in tyme of yere; And in oþer tyme, take oynons, and boile hem; and whan̄ they ben̄ yboiled ynowe with þe herbes and with þe suet, al þes togidre, þen̄ put aƚƚ in þe goos, or in þe Capon̄; And then̄ late him roste ynogℏ.

Modern English

Stuffed Goose or Capon

—Take (spare/a small amount?) lard or sheep's suet and parboil it in water and fresh boiling broth; And then take hard boiled egg yolks, and chop them small with herbs and salt; and cast into this ginger, pepper, cinnamon, and salt, and grapes when they are in season; and in other times (seasons), take onions and boil them and then they are boiled enough with the herbs and the the suet (all together), then put all of this in the goose, or in the Capon; and then let him roast enough.

A goos in hogepotte

2010-05-10T22:43:00.001-04:00

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

A goos in hogepotte

—Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe to-gederys; þan take Pepir & Brennyd brede, or Blode y-boylyd, & grynd y-fere Gyngere & Galyngale & Comyn, & temper vppe with Ale, & putte it þer-to; & mynce Oynonys, & frye hem in freysshe grece, & do þer-to a porcyon of Wyne.

Modern English

A Goose in Hodgepotte

—Take a Goose, and make her clean, and hack her to pieces, and put in a pot with water, and boil together; then take pepper and hot bread, or boiled blood, and grind together ginger and galangal and cumin, and temper it up with ale, and put it thereto; and mince onions, and fry them in fresh grease, and add to this a portion/quantity of wine.

A potage of Roysons

2010-05-10T18:56:00.000-04:00

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

A potage of Roysons

—Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, (and peel?) & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.

Middle English

A Raisin Pottage

—Take Raisins, and remove the kernals(seeds); and core, peel and crush apples in a mortar, and temper them with almond milk and mix it with rice flour, that it be clean and heavy, and strew on this powder galengal and ginger and serve it forth.

A potage on a Fysdaye

2010-05-10T18:44:00.000-04:00

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

A potage on a Fysdaye

—Take an sethe an .ij. or .iij. Applys y-parede, & strayne hem þorw a straynoure, & Flowre of Rys þer-with; þan take þat whyte Wyne, & strayne it with-alle; þan loke þat it be nowt y-bounde to moche with þe Floure of Rys, þan ȝif it a-boyle; þen caste þer-to Saunderys & Safroun, & loke it be marbylle;*. [i.e. variegated. ] þan take Roysonys of corauns, & caste þer-on, & Almaundys y-schredyd þer-on y-nowe; & mynce Datys Smale, & caste þer-on, & a lytil Hony to make it dowcet, or ellys Sugre; þenne caste þer-to Maces & Clowys, Pepir, Canelle, Gyngere, & oþer spycery y-now; þen take Perys, & sethe hem a lytil; þen reke hem on þe colys tyl þey ben tendyr; þan smale schrede hem rounde; & a lytil or þou serue it in, þrow hem on þe potage, & so serue hem in almost flatte, noȝt Fullyche.

Modern English

A Fishday Pottage

—Take and boil 2 or 3 pared apples, and strain them through a strainer with rice flour; then take white wine and strain this with everything; then make sure that there isn't so much rice flour as to make it too thick, then if(when) it boils; then cast into this red sandalwood and saffron and see that it marbles (the red from the saunders and the yellow from the saffron); then take raisins and currants and cast these in along with enough shredded almonds and finely minced dates and a little honey to make it sweet, or else sugar. Then cast in mace, cloves, pepper, cinnamon, ginger and enough other spices. Then take pears and cook them (in water, whole) a little; then rake them on the coals till they are tender; then shred them small and place them on the pottage. The pottage is served/dished almost flat rather than heaped.

A Potage on Fysshday

2010-05-10T18:26:00.000-04:00

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

A Potage on Fysshday

—Take an Make a styf Poshote of Milke an Ale; þan take & draw þe croddys þorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte þer-to, or hony, but nowt to moche; þan hete it a lytil, & serue it forth al a-brode in þe dysshys; an straw on Canel, & Gyngere, and ȝif þou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & þan serue forth.

Modern English

A Pottage on Fishday

—Take and make a stiff Posset of milk and ale; then take a bring the curds through a strainer with white sweet wine, or else Rochelle wine (a French wine), and make it somewhat runny and somewhat thick, and put a good quantity of sugar therein, or honey, but not too much; then heat it a little and serve it forth all abroad in the dishes; and strew on cinnamon and ginger, and if you have (some) white powder. Strew on (the white powder) and keep it as white as it may be and then serve it forth.

For to make a Potage of Rys

2010-05-10T18:11:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to make a Potage of Rys

—Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to Almand mylk and colour it wyth safroun and boyle it and messe yt forth.

Modern English

Rice Pottage

—Take Rice and "les them" and wash them clean (unsure of defintion of "less" here but rinsing and washing makes sense in this context) and boil them until the burst and then let them cook, colour it with saffron and boil in almond milk and then serve it forth.

For to make a Potage Feneboiles

2010-05-10T18:09:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to make a Potage Feneboiles

—Tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth reysons in wyn and do ther'to and after dresse yt forth.

Modern English

To make [boiled bean] Pottage

—Take white beans and boil them in water and mash the beans in a mortar all to not (they would be ground to a powder) and let them boil in almond milk and add to this, wine and honey and boil the raisins in wine and add to this and then serve it forth.

For to Make Drawen Benes

2010-05-10T18:06:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to Make Drawen Benes

—Take benes and seeþ hem and grynde hem in a morter and drawe hem up with gode broth an do Oynouns in the broth grete mynced an do þerto and colour it with Safroun and serve it forth.

Modern English

To Make Drawn Beans

—Take beans and boil them and grind them in a mortar and combine them with good broth and minced onions. Colour this with saffron and serve forth.

a little hiatus

2010-05-02T19:34:00.000-04:00

Daughter Emma was just born this week :)

will likely be busy for a little while, hope to be back here soon!

Bryndons

2010-04-23T23:33:00.006-04:00

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

Bryndons
—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

Bryndons
(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.

Perys en Composte

2010-04-23T23:17:00.000-04:00

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

Perys en Composte
—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.

Modern English

Pears in Compost
—Take wine and cinnamon and a great deal of white sugar, and set it (in a pot) and heat it until it is hot but not boiling. Draw this through a strainer then take fair dates and pick out the stones, and slice them all thin and cast them into the pot. Then take wardons (a type of pear) and pare them and boil them, and slice them thinly and cast them into the syrup. Then take a little saunders (red sandalwood to colour this red) and cast this into the pot and heat. If you have roasted quince, cast this into the pot as the stuff is boiling and see that it stand well with sugar and be well flavoured with cinnamon, and cast in some salt, and let it boil and then cast it into a wooden vessel and let it cool and serve forth.

Soupes Dorroy

2010-04-23T23:01:00.000-04:00

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

Soupes Dorroy
—Shere Oynonys, an frye hem in oyle; þanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte, an messe it forth.

Modern English

Soupes Dorroy
—Slice Onions and fry them in oil, then take wine and boil this together with the onions. Toast white bread and lay this on a dish, then pour over this some good almond milk tempered with wine. Then do the dorry about (take the onion mixture and lay over the toast and syrup) and then serve it forth.

Soupes Dorye

2010-04-23T22:54:00.000-04:00

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

Soupes Dorye
—Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

Modern English

Soups Dorye
—Take good almond milk drawn with wine and let this boil together, and then cast in some saffron and salt. Take good white bread and cut/slice it and toast it, and wet it with wine, and lay this on a dish and pour the syrup upon it. Make a sweet preparation of powdered ginger, sugar, cinnamon, cloves, mace and cast this over the toast and syrup and serve it forth as a good pottage.

Wardonys in Syryp

2010-04-23T22:43:00.002-04:00

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.

Whyte Wortes

2010-04-23T22:30:00.000-04:00

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

Whyte Wortes
—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.

Modern English

White Worts (herbs/vegetables)
—Take the herbs as you did for Joutes and boil them in water until they are softened; then take them up from the liquid and bruise them on a board (having the water/juices run out) and then chop them finely and cast them into a pot with rice flour, almond milk and just enough honey (making sure that it isn't too sweet), and saffron and salt. Serve it forth as for a good pottage.

Fenkel in Soppes

2010-04-23T19:31:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Fenkel in Soppes
—Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.

Modern English

Fennel in Sopps
—Take blades of fennel, shread them, but not too small and then boil them in water and oil along with minced onions. To this add saffron, salt and sweet spices and serve this on toasted bread.

Salat

2010-04-23T19:24:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Salat
—Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

Modern English

Salat
—Take parsley, sage, garlic, scallions (green onion), onions, leek, borage, mints, young leeks, fennel and cress, rue, rosemary, purslane. Wash these clean in water and pick them and pluck them with your hand and mix them up well with raw(cold) oil. Add vinegar and salt (to dress the salad) and serve it forth.

Aquapatys

2010-04-23T18:58:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Aquapatys
—Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.

Modern English

Aquapatys
—Peel garlic and cast it in a pot with water and oil and boil the garlic. Add to this some saffron, salt and strong spices and serve it (likely the garlic) whole.

Makke

2010-04-23T18:48:00.000-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Makke
—Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf a litell rede wyne, cast þeramong in þe gryndyng, do þerto
salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun. and florissh the disshes therwith. and serue it forth.

Modern English

Makke
—Take drawn(cleaned, removed from the shells) beans and boil them well. Take them out of the water and cast them into a mortar and grind them to dust (until they are no longer discernible) and until they are white as any milk, heat a little red wine and cast this in with the ground beans and add some salt and then slice this into dishes. Then take onions and mince them small and boil them in oil till they are all brown and flourish the dishes with this and serve forth.

Frenche Owtes

2010-04-23T18:30:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Frenche Owtes—Take and seeþ white peson and take oute þe perrey & parboile erbis & hewe hem grete & caft hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.

Modern English

Frenche Owtes
—Take and boil white peas (most likely dried) and take out the puree/mash and parboil herbs and coarsely chop them and cast them in a pot with the pea mash. Boil whole onions well (likely boil them until they are soft) and add them to the Pea mash along with some oil and salt. Colour this with saffron and serve it with sweet spices cast on top of this.

For to Make Tartys in Applis

2010-04-13T12:59:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to Make Tartys in Applis
—Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.

Modern English

Apple Tarts
—Take good apples and good spices and Figs and raisins and Pears and when they are well chopped and coloured well with saffron, put them in a coffin (pie shell) and bake well.

(below: not from the same recipe but close)

Rastons

2010-04-11T21:29:00.003-04:00

15th century cookbook I & II

Rastons I
—Take fayre Flowre, & þe whyte of Eyroun, & þe ȝolke, a lytel; þan take Warme Berme, & putte al þes to-gederys, & bete hem to-gederys with þin hond tyl it be schort & þikke y-now, & caste Sugre y-now þer-to, & þenne lat reste a whyle; þan kaste in a fayre place in þe oven, & late bake y-now; & þen with a knyf cutte yt round a-boue in maner of a crowne, & kepe þe cruste þat þou kyttyst; & þan pyke al þe cromys withynne to-gederys, an pike hem smal with þin knyf, & saue þe sydys & al þe cruste hole with-owte; & þan caste þer-in clarifiyd Boter, & Mille þe cromeȝ & þe botere to-gedereȝ, & keuere it a-ȝen with þe cruste, þat þou kyttest a-way; þan putte it in þe ovyn aȝen a lytil tyme; & þan take it out, & serue it fortℏ.

Modern English

Rastons I
—Take fair flour and egg white and a little yolk; then take warm barm and put all this together and beat them together by hand until it is short and thick enough, and cast enough sugar therein and then let it rest a while; then cast in a fair place in the oven, and let it bake enough; and then with a knife, cut it round above in manner of a crown, and keep the crust that you cut off; and then pick all the crumbs within together, and take a knife and cut them up small and save the sides and all the crust whole without (save the crusty shell); and cast therein clarified butter and mix the crumbs and the butter together and cover it again with the crust that you cut away; then put it in the oven again (for) a little time; and then take it out and serve it forth.

Rastons II
—Take fyne floure, and white of eyren̄, and a litul of the yolkes; And then̄ take warme berm̄, and put al thes togidre, and bete hem togidre with thi honde so longe til hit be short and thik ynogℏ. And caste sugur ynowe thereto; And þen̄ lete rest a while; And then̄ cast hit in a faire place in an̄ oven̛, and lete bake ynogℏ; And þen̄ kut hit with a knyfe rownde aboue in maner of a crowne, and kepe þe crust þat þou kuttest, and pile all þe cremes within togidre; and pike hem smaƚƚ witℏ thi knyfe, and saue the sides and al þe cruste hole withoute; And þen̄ cast thi clarefied butter, and medle þe creme and þe buttur togidre, And couer hit ayen̄ with þe cruste that þou kuttest awey; and then̄ put hit in the oven̄ ayen̄ a lituƚƚ tyme, and take it oute, and serue hit forthe aƚƚ hote.

Modern English

Rastons II
—Take fine flour, and egg white and a little of the yolks; and then take warm barm, and put all this together, and beat them together with your hand so long till it be short and thick enough. And cast enough sugar therein; and then let (it) rest a while; and then cast if in a fair place in an oven, and let bake enough; and then cut it with a knife round above in manner of crown, and keep the crust that you cut, and pile all the crumbs within together; and pick them small with your knife, and save the sides and all the crust while without; and then cast in clarified butter and meddle (stir/mix) the crumbs and the butter together and cover it again with the crust that you cut away; and then put it in the oven (for) a little time, and take out and serve it forth all hot.

Herbalade

2010-04-09T22:38:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Herbelade
—Take Buttes of Porke, & smyte hem in pecys, & sette it ouer þe fyre; & seþe hem in fayre Watere; & whan it is y-soþe y-now, ley it on a fayre bord, & pyke owt alle þe bonys, & hew it smal, & put it in a fayre bolle; þan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; þan take a lytel of þe broþe, þat þe porke was soþin in, & draw þorw a straynoure, & caste to þe Erbys, & ȝif it a boyle; þenne take owt þe Erbys with a Skymoure fro þe broþe, & caste hem to þe Porke in þe bolle; þan mynce Datys smal, & caste hem þer-to, & Roysonys of Coraunce, & Pyneȝ, & drawe þorw a straynoure ȝolkys of Eyroun þer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with þin hond al þes to-gederys; þan make fayre round cofyns, & harde hem a lytel in þe ovyn; þan take hem owt, & wyth a [leaf 43.] dyssche in þin hond, fylle hem fulle of þe Stuffe; þan sette hem þer-in a-ȝen; & lat hem bake y-now, & serue forth.

Modern English

Herbelade
—Take buts of pork, and chop them in pieces, and set it over the fire; and boil them in fair water; and when it is boiled/cooked enough, lay it on a fair board and pick out all the bones, and hew(chop) it small and put it in a fair bowl; then take hyssop, sage, a good quantity of parsley, and chop it small and put it on(in) a fair vessel; then take a little of the broth that the pork was boiled in and draw (it) through a strainer and cast in the herbs, and if it a boiled (when they are boiled?); then take out the herbs with a peel/skimmer from the broth and cast them into the pork in the bowl; then finely mince some dates and cast them in, and currants and pine nuts, and draw eggs yolks through a strainer into the bowl, and sugar and powdered ginger and salt and colour it a little with saffron, and stir/mix this all together with your hand; then make fair round coffins and harden them a little in the oven; then take them out and with the dish in your hand, fill them full of the stuff; then set them therein again(set them back in the oven); and let them bake enough and serve forth.

Break down:
-Chop pork in pieces and boil in water
-When it is cooked, bring it to a chopping board and remove the bones and chop it finely and put aside in a good sized bowl
-Take some hyssop, sage and a good quantity of parsley and finely chop it (and put in a vessel/bowl)
-Take the pork broth and run it through a strainer (to make a clear broth) and then cast in the herbs
-it seems to suggest boiling the herbs in the broth and then skimming them out and adding them into the bowl with the pork
-Finely chop up some dates and cast these in with the pork along with some currants and pine nuts.
-Strain some egg yolk (this being the binder) into the mixture and add some sugar, powdered ginger and salt to the mixture as well.
-colour the mixture a little with saffron
-mix this all with your hand
(it does not specify using the broth in the mixture, however it would be useful should the mixture end up too dry)

Pastry:
-A standard paste would be made from flour, butter, egg yolk and water though either the butter, yolk or water may be omitted.
-Make as many raised pie shells as you feel will hold the filling (does not specify size) and bake them in a low oven just to harden and dry them out a bit (they should likely still be whiteish).
-Fill the shells with the mixture and bake them until they are done and serve forth
(though many pies could be served cold, this does not specify to do so, nor does it mention if the pastry is to be covered or not so it may be an open/cover-less pie)

Verde Sauce

2010-04-08T19:55:00.002-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Verde Sauce
—Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.

Modern English

Green Sauce
—Take Parsley, mint, garlic, a little wild thyme (Thymus Serpyllum) and sage, a little cinnamon, ginger, pepper, wine, bread, vinegar and salt. Grind it small with saffron and serve it forth.

Douce Ame

2010-04-08T19:38:00.001-04:00

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Douce Ame
—Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

Modern English

Sweet Dish
—Take good cow’s milk and put it in a pot. Take parsley, sage, hyssop, savoury and other good herbs. Chop them and put them in with the milk and boil them. Take half roasted capons and chop them to pieces and add to this, pine nuts and clarified honey. Salt it and colour it with saffron and serve it forth.

Pike boyled

2010-04-07T21:56:00.000-04:00

15th century cookbook
Ab. 1420 A.D.

Pike boyled
-Take and make sauce of faire water, salt, and a lituƚƚ Ale and parcelly; and þen̄ take a pike, and nape him, and drawe him in þe bely, And slytte him thorgℏ the bely, bak, and hede and taile, witℏ a knyfe in to*. [i.e. two.]peces; and smyte þe sides in quarters, and wassℏ hem clene; And if thou wilt have him rownde, schoche him by þe hede in þe backe, And drawe him there, And skoche him in two or iij. peces*. [Douce MS. placys. ] in þe bak, but noȝt thorgh; And slyt the pouuche,*. [i.e. poche of a fish, see below. ] And kepe the fey or the lyuer, and kutte awey the gaƚƚ. And whan̄ þe sauce biginneth to boyle, skem̄ hit, And wassℏ þe pike, and cast him þere-in, And caste þe pouche and fey there-to, And lete hem boyle togidre; And þen̄ make the sauce thus: myce the pouche and fey, in [supplied by ed.] *. [Douce MS., and Harl. ] a litul gravey of þe pike, And cast þere-to pouder of ginger, vergeous, mustarde, and salt, And serue him fortℏ hote.

Modern English

Boiled Pike
-Take and make a sauce of fair water, salt and a little ale and parsley; and then take a pike, and nape him (cut him at the nape) and gut him through the belly, And slit him through the belly, back, and head and tail with knife into pieces; and cut the sides in quarters, and wash him clean; And if you will have him round, And cut him crosswise in two or three pieces in the back but not through; and slit the (stomach) And keep the liver, and cut away the gut. And when the sauce begins to boil, skim it, And wash the pike, and cast him therein, and cast the (stomach) and liver Thereto, And let him boil together; and then make the sauce this way: mince the stomach and fey in a little gravy from the pike, And case in some powdered ginger, verjuice, mustard, and salt and serve him forth hot.