Noumbles

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

Noumbles

—Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with the broth, [inserted above: & temper hit up] with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth.

Modern English

—Take numbles (organ meats/viscera] of deer or of other beast, parboil them and dice them, take the self broth [it’s broth] or better (,) take bread and grind with the broth, (temper it up) with a good quantity of vinegar and wine, take onions and parboil them and mince them small and add thereto, colour it with blood, and put thereto powder fort and salt and boil it well and serve it forth.

Sauce rous

15th century cookbook, Ashmole MS. 1439. sauces

Sauce rous

—Take brede, and broyl it vpon þe colous, and make it broune, and ley hit̘ in vynegre, and lete it̘ stepe; and þanne take piper, canel and notemyggeȝ, and a fewe of clowes, and cast̘ it̘ to-gedre in-to a mortre; and take þe brede out̘ of þe vynegre, and bray þer-wyþ. And whanne it̘ is y-brayd y-now, tempre it̘ wytℏ wyne and vinegre, and draw it̘ þurgℏ a straynour as þou woldiste galyntyne.

Modern English

Roe Deer Sauce

—Take bread, and broil it upon coals, and make it brown, and lay it in vinegar, and let it steep; and then take pepper, cinnamon and nutmeg, and a few of cloves, and cast it together into a mortar; and take the bread out of the vinegar, and crush therewith. And when it is crushed enough, temper it with wine and vinegar, and draw it through a strainer as you would with galantine.

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.

Soupes dorrees

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

Soupes dorrees

—Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, & do it in dishes / and cast almand mylke theron̛, & ye wyn & ye oynons aboue, & gif hit forth.

Modern English

—Take onions, mince them, fry them in olive oil: take onions, boil them with wine, toast white bread, and put it in dishes and cast almond milk therein, and the wine and the onions on top, and [give] it forth.

Figee

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

Figee

—Nym figes, & boille hem in wyn, & bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, & hole resons / dresse hit / florisshe it a-boue with pomme-garnetes.

Modern English

Figgy

—Take figs, and boil them in wine, and crush them in a mortar with (laid) bread; temper it up with good wine/ boil it/ put therein good spices, and whole raisins/ dress it/ flourish it [garnish it] above with pomegranate (seeds).

Rape

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

Rape

—Nym luyss or tenge, or other manere fissh / frye hit in oille de olyue; nym crostes of whyt bred, resons, & canele, bray hit, tempre it vp with good wyn, drawe it thorw a colonur / let hit be al ycoloured with canele, boille hit, cast therto clous, maces, and quibibes, do thi fissh in thi disshes, & thi rape aboue, messe hit, & ȝif forth.

Modern English

—Take pike or tench, or other manner of fish/ fry it in olive oil; take crusts of white bread, raisins and cinnamon, crush it, temper it up with good wine, draw it through a colander (strainer)/ let it be al coloured with cinnamon, boil it, cast therein cloves, mace, and cubibs, put the fish in the dishes, and the rape (though rapes are a turnips, this is likely in reference to the sauce) above, dish it and [serve/give] it forth.

Saug saraser

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

Saug saraser

—Tak Almandes, frye hem in oille, & bray hem, tempre hem with almand mylke & red wyn, & ye thrudde perty shal be sugur / & if hit be noȝt thikke ynow, lie it with amydon̛ or with flour de rys; colour hit with alkinet, boille hit, dresse it, florissℏ hit aboue with pomme-garnet, and ȝif forth.

Modern English

—Take Almonds, fry them in oil, and crush them, temper them with almond milk and red wine, and the third part shall be sugar and if it be not thick enough, lay it with (wheat) starch or rice flour; colour it with alkanet, boil it, dress it, flourish (garnish) it above with pomegranate, and [give] 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.

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.

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.

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.

A Potage on Fysshday

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

A Potage on Fysshday

—Take an Make a styf Poshote of Milke an Ale; þan take & draw þe croddys þorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte þer-to, or hony, but nowt to moche; þan hete it a lytil, & serue it forth al a-brode in þe dysshys; an straw on Canel, & Gyngere, and ȝif þou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & þan serue forth.

Modern English

A Pottage on Fishday

—Take and make a stiff Posset of milk and ale; then take a bring the curds through a strainer with white sweet wine, or else Rochelle wine (a French wine), and make it somewhat runny and somewhat thick, and put a good quantity of sugar therein, or honey, but not too much; then heat it a little and serve it forth all abroad in the dishes; and strew on cinnamon and ginger, and if you have (some) white powder. Strew on (the white powder) and keep it as white as it may be and then serve it forth.

For to make a Potage Feneboiles

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

For to make a Potage Feneboiles

—Tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth reysons in wyn and do ther'to and after dresse yt forth.

Modern English

To make [boiled bean] Pottage

—Take white beans and boil them in water and mash the beans in a mortar all to not (they would be ground to a powder) and let them boil in almond milk and add to this, wine and honey and boil the raisins in wine and add to this and then serve it forth.

Bryndons

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

Bryndons
—Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys, and let hem be þinne Inow; þan kytte hem y lyke lechyngys,*. [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

Modern English

Bryndons
(the syrup)
—Take wine, and put this into a pot with clarified honey, red sandalwood, pepper, saffron, cloves, mace, cubebs, and minced dates, pine nuts, currants and a little vinegar and boil this together. Boil figs in wine and grind them and draw them through a strainer and cast this into the first mixture and boil it all together.
(the Bryndons)
Then take fair flour, saffron, sugar and fair water and make cakes that are thin enough and cut them in slices and cast them in fair oil and fry them a little while.
(to serve)
Then take them out of the pan and toss them into a vessel with the syrup and so serve fourth the bryndonys and the syrup in a dish, and let the syrup be thin/runny and not too stiff.

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.

Soupes Dorroy

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

Soupes Dorroy
—Shere Oynonys, an frye hem in oyle; þanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte, an messe it forth.

Modern English

Soupes Dorroy
—Slice Onions and fry them in oil, then take wine and boil this together with the onions. Toast white bread and lay this on a dish, then pour over this some good almond milk tempered with wine. Then do the dorry about (take the onion mixture and lay over the toast and syrup) and then serve it forth.

Soupes Dorye

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

Soupes Dorye
—Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

Modern English

Soups Dorye
—Take good almond milk drawn with wine and let this boil together, and then cast in some saffron and salt. Take good white bread and cut/slice it and toast it, and wet it with wine, and lay this on a dish and pour the syrup upon it. Make a sweet preparation of powdered ginger, sugar, cinnamon, cloves, mace and cast this over the toast and syrup and serve it forth as a good pottage.

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.

Makke

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

Makke
—Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf a litell rede wyne, cast þeramong in þe gryndyng, do þerto
salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun. and florissh the disshes therwith. and serue it forth.

Modern English

Makke
—Take drawn(cleaned, removed from the shells) beans and boil them well. Take them out of the water and cast them into a mortar and grind them to dust (until they are no longer discernible) and until they are white as any milk, heat a little red wine and cast this in with the ground beans and add some salt and then slice this into dishes. Then take onions and mince them small and boil them in oil till they are all brown and flourish the dishes with this and serve forth.