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.

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.

Sauce newe for malardis

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

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

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.

Sauce for shulder of moton

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 camelyne

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

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.

Chaudoun

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

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.

Peynreguson̄

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].

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.

Peers in Confyt

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

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

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.

Fylettes of Galyntyne

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.

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.

A goos in hogepotte

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.