Buknade

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 veel other other flesch & hewe it to go- bettes, waische it & seeth hit wel, grynd almaundes unblaun- ched & drawe hem up with the broth cast therinne raysouns of coraunce, sugar, poudour ginger, erbes y stewed in grece, oynouns and salt, yf hit is thynne: alye hit up with flour of rys other with other 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.

Ryse of fleysche

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 pot with gode broth & lete hem seeth wel, afterward take al- maund mylke & do therto and colour hit with safroun & salt hit 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.

Chykenes in gravey

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 the same 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

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 pecys perboile hem & drawe hem with a gode broth with almaundes y blaun- ched & brayed, do therinne suger & poudour ginger & the flesch ther with flourer 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.

White sauce for capons y-sode

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.

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.

Soupes dorrees

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

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

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

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.

Saug saraser

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.

Cyuele

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.

(Ryschewys close?)

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

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

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.

Apple Muse

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.

Strawberye

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

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

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.

A potage of Roysons

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.