Frutours

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)

Pygges in sauce

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 & quarter hem & seeth hem in water & salt, tak hem up & lete hem kele, tak persel, sauge, & grynde hit with brede & yolkrd of ayroun hard y sode, temper it up with vynegur somwhat thicke, & lay the pigges in 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.

Caudele

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

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

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?)

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.

Tansye

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.

Papyns

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].

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.

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.

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.

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.

Sauce for a gos

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

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.

Rastons

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

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)

For to Make Spine

Ancient cookery
(forme of cury)
A.D. 1381

For to Make Spine
—Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke and boyle it and messe yt forth and flowrys and levys abovyn on.

Modern English

To make Spine
-Take the flowers of the hawthorn, cleanly gathered, and bray them all to dust and temper them with almond milk and bind it with almond and with eggs well rykke(agitated/mixed?) and boil it and serve it forth (with flowers on top to garnish it.)

For to make Fruturs

Ancient cookery
(forme of cury)
A.D. 1381.


For to make Fruturs
—Tak crommys of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth

Modern English

To make Fritters
—Take crumbs of of white bread and the flowers of the sweet appletree and egg yolks and bray(chop) them together in a mortar and temper it up with white wine and boil it until thick, add ginger, galangal, cinnamon and cloves and serve it forth.

Note: though there are references to these being gillyflowers within the 15th century, there is also evidence that these could be simply cloves and not the flowers named after them, however, both the flower and the spice were used in cookery.