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.

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.

Perys en Composte

Two 15th century cookbooks
Ab. 1420 A.D.

Perys en Composte
—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.

Modern English

Pears in Compost
—Take wine and cinnamon and a great deal of white sugar, and set it (in a pot) and heat it until it is hot but not boiling. Draw this through a strainer then take fair dates and pick out the stones, and slice them all thin and cast them into the pot. Then take wardons (a type of pear) and pare them and boil them, and slice them thinly and cast them into the syrup. Then take a little saunders (red sandalwood to colour this red) and cast this into the pot and heat. If you have roasted quince, cast this into the pot as the stuff is boiling and see that it stand well with sugar and be well flavoured with cinnamon, and cast in some salt, and let it boil and then cast it into a wooden vessel and let it cool and serve forth.

Wardonys in Syryp

Two 15th century cookbooks
Ab. 1420 A.D.

Wardonys in Syryp
—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys*. [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it in [supplied by ed.] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þerto, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.

Modern English

Wardons (a type of Pear) in Syrup
—Take Wardons, and put them in a pot and boil them until they are tender; then take them up and pare them, and then cut them into pieces. Take enough powdered cinnamon and a good quantity (cinnamon? or of the wine?), and cast it in the red wine and then draw this through a strainer, cast in sugar and put this into an earthen pot and let it boil. Then cast in the pears and let it boil together, and when it has boiled a while, take powdered ginger and cast this into the pot with a little vinegar and saffron. Look that it be strongly flavoured and sweet.

For to Make Tartys in Applis

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


For to Make Tartys in Applis
—Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.

Modern English

Apple Tarts
—Take good apples and good spices and Figs and raisins and Pears and when they are well chopped and coloured well with saffron, put them in a coffin (pie shell) and bake well.

(below: not from the same recipe but close)

Rysshews of Fruyt

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

Rysshews of Fruyt

Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.

Modern English

Fruit Rissoles

Take figs and raisins, pick them and wash them in rind. Grind them with apples and pears, pared and picked clean and add to this good powdered and whole spices. Make balls from the mixture and fry them in oil and serve them forth.

Chardewardon

15th century cookbook
Ab. 1420 A.D.

 Chardewardon

—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe; an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.

Modern English

Chardewardon (a thickend pear pudding/sauce)

—Take Warden Pears, and boil them in wine or in fair water; then take and grind them in a mortar, and draw them through a strainer without any of the liquor (cooking liquid), and put them in a pot with sugar and clarified honey, and enough cinnamon, and let it boil; then take it from the fire (off the heat), and let it cool, and cast into it raw egg yolks until it is thick and cast in enough powdered ginger and serve it in the manner of fish (being a particular dish)l and if it is lent, leave out the egg yolks, and let the remains (the sweetened, spices, pear pulp) boil so long till it be thick, as though it had been tempered with the yolks, in the manner of "charde quince"; and so serve this in the manner of rice.

Rapeye

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


Rapeye

—Take Fygys & Roysonys, & grynd hem in a Mortere, & tempere hem vppe with Almaunde Mylke, & draw hem þorw a cloþe; þen take gode Spycys, & caste þer-to; take Perys, seþe hem & pare hem, & do a-way þe core, & bray hem in a mortere, & caste to þe oþer; take gode Wyne, & Blake Sugre or Hony, & caste þer-to a lytil, & let it boyle in fere; & whan þow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.

Modern English

Rapeye

—Take figs and raisins and grind them in a mortar, and temper them up with almond milk and draw them through a cloth; then take good spices and cast thereto (add the spices to the liquid that was strained through the cloth); take pears, boil and pare them, and do away with the cores and bray them (crush them) in a mortar and add to the liquid; take good wine and white sugar or honey and cast thereto a little (add a little of these ingredients), and let it boil in fear [boil carefully, this seems to make the most sense here]; and when you dress it in (prepare it), take mace, cloves, cubebs and grains of paradise and caste (the spices) on top.