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.

Fenkel in Soppes

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


Fenkel in Soppes
—Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.

Modern English

Fennel in Sopps
—Take blades of fennel, shread them, but not too small and then boil them in water and oil along with minced onions. To this add saffron, salt and sweet spices and serve this on toasted bread.

Frenche Owtes

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

Frenche Owtes—Take and seeþ white peson and take oute þe perrey & parboile erbis & hewe hem grete & caft hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.

Modern English

Frenche Owtes
—Take and boil white peas (most likely dried) and take out the puree/mash and parboil herbs and coarsely chop them and cast them in a pot with the pea mash. Boil whole onions well (likely boil them until they are soft) and add them to the Pea mash along with some oil and salt. Colour this with saffron and serve it with sweet spices cast on top of this.

Tredure

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


Tredure

Take Brede and grate it. make a lyre of rawe ayrenn and do þerto Safroun and powdour douce. and lye it up with gode broth. and make it as a Cawdel. and do þerto a lytel verious.
(going over the recipes, it seems this entry is missing the rest--): "Take veel other motoun and smyte hit to gobettes, seeth hit in gode broth, cast therto erbes y hewe, gode wyne & a quantite of oynouns y mynced, poudour fort & safroun, & alye it with ayroun & verjous, but lat it not seeth after."

Modern English

Tredure

Take bread and grate it, make a lyre (thickener) of raw eggs and add to it saffron and powder douce (sweet spices). and bind it up with good broth. and make it as a Caudle. and put therein a little verjuice (sour liquid, usually, but not always, made with unripe fruit such as grapes). (cont.): Take veal or mutton and chop it in pieces, boil it in good broth, cast thereto chopped herbs, good wine and a quantity of minced onions, powder fort [strong spice mixture] and saffron, and temper it with eggs and verjuice, but do not let it boil again.

Gourdes in Potage

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

Gourdes in Potage

Take young Gowrdes pare hem and kerue hem on pecys. cast hem in gode broth, and do þer to a gode pertye of Oynouns mynced. take Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to safroun and salt, and messe it forth with powdour douce.

Modern English

Gourds in Pottage

Take young gourds, pare them and carve them into pieces. Cast them into good broth, and add a good portion of minced onions. Take boiled pork, grind it and combine it with egg yolks. Add to this, saffron and salt and serve it forth with powder douce (sweet spices).

Caboches in Potage

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


Caboches in Potage

Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do þer to safroun an salt and force it with powdour douce.

Modern English

Cabbages in Pottage

Take Cabbages and quarter them and boil them in good broth with minced onions and the whites of leeks, split and carved small and add saffron and salt and force it with powder douce (sweet spices).

Morree

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

Morree

Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it with aneys confyt whyte.

Modern English

Morree (a mulberry coloured dish, in this case coloured with red wine and saunders)

Take blanched Almonds, wash them, grind them, and temper them up with red wine, and bind it with rice flour, do thereto (add) fried pine nuts, and colour it with sanders (red sandalwood), add powder fort (strong spices) and powder douce (sweet spices) and salt. Serve it forth and garnish/sprinkle it with white anise comfits.

Rapes in Potage

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

Rapes in Potage
Take rapus and make hem clene and waissh hem clene. quare hem. parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce Oynouns and cast þerto Safroun and salt and messe it forth with powdour douce. the wise make of Pasturnakes and skyrwates.

Modern English

Turnips in Pottage
Take turnips[brassica rapa] and make them clean and wash them clean. Square them[chop them in cubes] and parboil them. Take them up. Cast them in good broth and boil them. Mince Onions and cast thereto saffron and salt and serve it forth with powder douce[sweet powdered spices]. Parsnips and skirrets are made likewise.