Lese fryes

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)

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

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

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

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

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

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.

For to make Eyryn in Bruet

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

For to make Eyryn in Bruet

—Nym water and welle yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.

Modern English

To make Eggs in Bruet

—Take water and boil it and break eggs and cast them therein and grind pepper and saffron and temper (this) up with sweet milk and boil it and hack cheese small (cut the cheese small) and cast it therein and mess it forth.

Waffers

15th century cookbook I
Ab. 1420 A.D.

Waffres

—Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender chese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gederys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

Modern English

Wafers (a dish served in wafers)


—Take the womb (stomach) of a luce (most likely a pike) and boil it well, and put it in a mortar with tender cheese and grind them together; then take flour and egg whites and beat together, then take sugar and powdered ginger and do all (mix all) together and observe that your eggs are hot, and lay thereon of thin paste, and then make thin wafers and serve in.