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.

Ryse of fleysche

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

Ryse of fleysche

—Take rys & waische hem clene & do hem in an erthen pot with gode broth & lete hem seeth wel, afterward take al- maund mylke & do therto and colour hit with safroun & salt hit and messe hit forth.

Modern English

—Take rice and wash it clean and put in an earthen pot with good broth and let it boil well, afterward take almond milk and put thereto and colour it with saffron and salt it and [serve] it forth.

For to make grewel eforced

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

For to make grewel eforced

—Take grewel & do to the fyer withe gode flesch & seeth hit wele. Take the lyre of pork & grynd hit smal and drawe the grewel thorow a straynoure & colour hyt with safroun.

Modern English

A forced gruel

—Take gruel and put it on the fire (in a pot) with good flesh [meat] and boil it well. Take the flesh of pork and grind it small and draw the gruel through a strainer and colour it with saffron.

Sauce gauncile

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt [added in different ink.] and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

—Take four and cows milk, saffron well ground, garlic, pepper, salt, and put into a good little pot; and boil it over the fire, and serve it forth with the goose.

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.

Peys de almayne

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Peys de almayne

—Nym white peson & boille hem / & thanne tak hem vp, & wash hem clene in cold water, fort that ye holys go of: do hem in a clene pot / do water therto that hit be a-wese / let hem sethe vppon̛ colys / that ther be no lye / couere thi pot / that ther go no breth out / whenne hit beth ysode, do hem in a morter & bray hem smal, tempre hem vp with almande milke, & with flour de rys, do therto safron̄ & salt, & boille hit & dresse hit forth.

Modern English

—Take white pease and boil them and then take them up, and wash them clean in cold water, strong that the [“holys” could mean “holes” but could mean “hulls” in this instance] go off [come off]: put them in a clean pot/ put water therein that it be [“a-wese”, “wese” can mean to sweat]/ let them boil upon coals/ that there be no lye/ cover the pot/ that no breath [steam] goes out/ when it is enough, put them in a mortar and crush them small, temper them up with almond milk, and with rice flour, put therein saffron and salt, and boil it and dress it forth.

Apple moys

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Apple moys

—Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / & on a fless day cast therto goud fat broth of bef, & white grese, sugur & safron̛, & on fissh days almand mylke, & oille de oliue, & sugur, & safron̛: boille hit, messe hit, cast aboue good poudre, & ȝif forth.

Modern English

—Take apples, boil them, let them cool, [push] them through a sieve: cast it on a pot/ and on a flesh day cast therein fat broth of beef, and white grease, sugar, and saffron, and on a fish days almond milk, and olive oil, and sugar, and saffron: boil it, dish it, case above good powder [spices], and [give/serve] it forth.

Pomesmoille

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Pomesmoille

—Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron̄, cast therto goud poudre, & ȝif hit forth.

Modern English

—Take rice and crush it in a mortar, teper it up with almond milk, boil it; take apples and carve [chop] them as small as dust, cast them in after the boiling [after the rice and almond milk has boiled], and sugar: colour it with saffron, cast therein good powder [spices] and [give/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.

Teste de cure

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Teste de cure

—Nym rys, whas hem / drie hem / & bray hem al to doust in a morter, & amydon̄ therwith: tempre it vp with almand mylk / cast therto poudur and safron̄ / & sugur / nym luys, turbot, and elys / & gobete hem in mosselys, & sauge & perceli / mak coffyns of thi past / do thy fissh therynne; cast aboue goud poudur & sugur; kerue it, bake it, and ȝif hit forth.

Modern English

—Take rice, wash it/ dry it/ and crush it all to dust in a mortar, and starch therewith: temper it up with almond milk/ cast thereto [into this] powder and saffron/ and sugar/ take pike (was not sure if this was lights/lungs or luce/pike but pike seems evident here), turbot, and eels and chop them into morsels, and sage and parsley/ make coffins of thin paste/ put your fish therein; cast above [on top of this] good powder [powdered spices] and sugar; carve it [slice it], bake it, and [give rather than if] it forth.

Apple Muse

15th century cookbook
Ab. 1420 A.D.

Apple Muse

—Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.

Modern English

Apple Sauce

—Take apples and boil them, and strain them through a [sift?, to shake] into a pot; then take Almond milk and Honey, and cast therein, and grated Bread, Saffron, red sandalwood, and a little salt, and cast all in the pot and let them cook [boil], and look that you stir it well, and serve forth.

Garbage

15th century cookbook
Ab. 1420 A.D.

Garbage

—Take fayre garbagys of chykonys, as þe hed, þe fete, þe lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre potte, an caste þer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

Modern English

Garbage

—Take good garbage of chickens, as the head, the feet, the livers, and the gizzards; wash them clean, and cast them in a good pot, and cast therein fresh beef broth or else (that) of mutton, and let it boil; and bind it with bread, and (add) pepper and saffron, maces, cloves, and a little verjuice and salt, and serve it forth in the manner as a broth.

Venyson with Furmenty

15th century cookbook
Ab. 1420 A.D.

Venyson with Furmenty

—Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl it hole; þan fan owt þe holys, an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.

Modern English

Venison with Frumenty

—Take wheat and pick it clean, and [put] it in a mortar, and cast a little water therein; and stamp [edited typo on my part] with a pestle till it hulls; then fan out the hulls, [hulls being lighter can be removed with the use of air/wind] and put it [them] in a pot, and let it cook [in water] until they break [burst]; then set it down [take off the heat], and soon after set it over the fire, and stir it a while; and when it has softened it will; and when it is enough, [when it has softened enough] colour it with saffron, and salt it even, and dress it forth, and thin [?] venison in another dish with good hot water.

Gruelle a-forsydde

15th century cookbook
Ab. 1420 A.D.

Gruelle a-forsydde

—Take otemele, an grynd it smal, an sethe it wyl, an porke þer-ynne, an pulle of þe swerde. an pyke owt þe bonys, an þan hewe it, an grynd it smal in a morter; þan neme þin. grwel an do þer-to, þan strayne it þorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene; an colour it wyth safroun, an serue forth rennyng.

Modern English

Forced Gruel

—Take oatmeal, and grind it small, and boil it well, and pork therein, and pull off the rind [the word should have been “sward” rather than “swerd” which is sword] and pick out the bones, and then chop it, and grind it small in a mortar; then take thin grewel and [add this to it], then strain it through a strainer, and put it in a pot and boil [simmer] it a little, and salt it even; and colour it with saffron, and serve forth “running” [as in a stream/not thick/runny]

"Auter Tartus" (custard/cheese tart)

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

Auter Tartus
—Take faire nessℏ chese that is buttry, and par hit, grynde hit in a morter; caste therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker þen̄ rawe creme, and cast thereto a litul salt if nede be; And (if) thi chese be salte, caste thereto neuer a dele; colour hit witℏ saffron̄; then̄ make a large coffyn̄ of faire paste, & lete the brinkes be rered more þen̄ an enche of hegℏ; lete þe coffyn̄ harden̄ in þe oven̄; þen̄ take it oute, put gobettes of butter in the bothom̄ thereof, And caste the stuffe there-to, and caste peces of buttur there-vppon̄, and sette in þe oven̄ witℏ-oute lydde, and lete bake ynowe, and then̄ cast sugur thereon̄, and serue it fortℏ. And if þou wilt, lete him haue a lydde; but þen̄ thi stuff most be as thikke as Mortrewes.

Modern English

Another Tart (a baked cheese custard/cheese pie)
—Take fair, soft, cheese that is buttery, and pare and grind it in a mortar; cast into this, fair cream and grind with the cheese; temper this with enough good milk to make it no thicker than raw cream, and cast into this a little salt if need be; And if the cheese is salted, don't cast in too much; colour this with saffron; then make a large coffin (free-standing pie shell), and let the sides (of the pastry) be built up more than an inch high; let the coffin harden in the oven; then take it out and put chunks of butter in the bottom of the pastry, and cast the mixture into the shell, and cast pieces of butter on this, and set it in the oven without a lid, and let it bake enough, and then cast sugar over this and serve it forth. And if you will, let it have a lid; but then the mixture should be as thick as for Mortrewes.

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.

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.

For to Make Grewel Forced

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

For to Make Grewel Forced

—Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire of Pork and grynd it smal and drawe the grewel thurgh a Straynour and colour it wiþ Safroun and serue forth.

Modern English

To make a Forced Gruel (a cooked cereal forced- stuffed/enriched with meat)

—Take gruel and cook with good flesh and cook(on the stove stop) well. Take pork flesh and grind it small and draw this through a strainer, [as mentioned aboive, this is cooked well in a pot together] and colour it with saffron and serve it forth.