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.

Roo broth

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 the roo, perboile hit, smyte hit on smale morcels, seeth hit wele half in water & half in wyne, take bred & bray it with the self broth, & drawe blode ther to & lat hit seeth to gider with poudour fort, of ginger. or of canel, maces, with a grete porcioun of vyneger with raysouns 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.

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.

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 on a Fysdaye

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.

Bryndons

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.

Herbalade

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)

Egurdouce of Fysshe

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

Egurdouce of Fysshe
-Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.

Modern English

Sweet and Sour Fish
-Take Loaches, or Tench or Sole and chop them to pieces and fry them in oil. Combine half wine and half vinegar with sugar and make a syrup, add to this sliced (or chopped?) onions, currants and raisins along with whole spices, good powdered spices and salt. Dish the fish and lay the sauce over it and serve forth.

Capon or goos roste

A Noble boke off cookry...
late 15th century

Capon or goos roste
To rost capon or gose tak and drawe his leuer and his guttes at the vent and his grece at the gorge and tak the leef of grece parsly ysope rosemarye and ij lengs of saige and put to the grece and hew it smale and hew yolks of eggs cromed raissins of corans good poudurs saffron and salt melled to gedure and sers the capon there withe and broche hym and let hym be stanche at the vent and at the gorge that the stuffer go not out and rost hym long with a soking fyre and kep the grece that fallithe to baist hym and kepe hym moist till ye serve hym and sauce hym with wyne and guingere as capons be.

Modern English

 Roast Capon or Goose
To roast capon or goose, take and draw his liver and his guts at the vent and his grease at the gorge and take the leaf (the leaves) of [unsure of meaning for "grece" here], parsley, hyssop, rosemary and two lengths of sage and add this to the grease and chop it small and chop egg yolks crumbed (or crumbs), currants, good powders (spices), saffron and salt mixed/married together and (stuff?) the capon therewith and spit him and close him up at each end so that the stuffing does not fall out, and roast him long with a soaking fire and keep the grease that falls (from the roasting bird) to baste him and keep him moist till you serve him and sauce him with wine and ginger as capons are.

Bukkenade

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

Bukkenade
—Take Hennes oþer Conynges oþer Veel oþer oþer Flessh an hewe hem to gobettes waische it and hit well. grynde Almandes unblaunched. and drawe hem up with þe broth cast þer inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees. Oynouns and Salt. If it is to to thynne. alye it up with flour of ryse oþer with oþer thyng and colour it with Safroun.

Modern English

Bukkenade (a thick and meaty stew)

—Take hens other (or) Rabbits (or) veal or other flesh and chop it to peices, wash it and hit well (possibly meaning to pound the meat). Grind unblanched almonds and draw them up with the broth, cast therein raisins of curance (dried currants), sugar, powdered ginger, herbs stewed(fried) in grease, onions and salt . If it is too thin, bind/thicken it up with rice flour (or other things) and colour it with saffron