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.

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.

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 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.

Whyte Wortes

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

Whyte Wortes
—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.

Modern English

White Worts (herbs/vegetables)
—Take the herbs as you did for Joutes and boil them in water until they are softened; then take them up from the liquid and bruise them on a board (having the water/juices run out) and then chop them finely and cast them into a pot with rice flour, almond milk and just enough honey (making sure that it isn't too sweet), and saffron and salt. Serve it forth as for a good pottage.

Douce Ame

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

Douce Ame
—Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

Modern English

Sweet Dish
—Take good cow’s milk and put it in a pot. Take parsley, sage, hyssop, savoury and other good herbs. Chop them and put them in with the milk and boil them. Take half roasted capons and chop them to pieces and add to this, pine nuts and clarified honey. Salt it and colour it with saffron and serve it forth.

Rede Rose, Prymerose and Flowrys of hawþorn

15th century cookbook
Ab. 1420 A.D.

Rede Rose
—Take þe same, saue a-lye it with þe ȝolkys of eyroun, & forþer-more as vyolet.

Prymerose
—Ryȝth as vyolette.

Flowrys of hawþorn
—In þe same maner as vyolet.

Modern English

Red Rose
—Take the same (red rose petals, pressed, chopped) and bind them with egg yolks and further more as violet (likely sweeten and colour with the liquid from the rose petals)

Primrose
—Right as violet (do the same as for violets)

Hawthorn Flowers
—In the same manner as violet

Vyolette

15th century cookbook
Ab. 1420 A.D.

Vyolette
—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Modern English

Violet
—Take violet flowers, boil them, press them, bray(chop) them small, temper them with almond milk, or good cows milk, bind it with almond or rice flour; take enough sugar and add this to the mixure, or alternatively, add honey; colour it with the same that the flowers be on painted above. (colour with violets? the flowers themselves would not contain much, if any, colour after the process above, however the juice from pressing violet petals would be rich in colour)

Prymerose

15th century cookbook
Ab. 1420 A.D.

Prymerose
—Take oþer half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony & Safroune, & take þe flowre of þe Prymerose, & grynd hem, and temper hem vppe with Mylke of þe Almaundys, & do pouder Gyngere þer-on: boyle it, & plante þin skluce*. [viscous compound? ] with Rosys, & serue forth.

Mosdern English

Primrose
—Take other half-pound of rice flour, 3 pounds of Almonds, hald an ounce of honey and saffron, and take the flour of the primrose and grind them, and temper them up with almond milk and put powder ginger on this and plant thin [sticky/viscous liquid] with roses and serve 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.

Eyron en poche

15th century cookbook
Ab. 1420 A.D.

Eyron en poche

—Take Eyroun, breke hem, an sethe hem in hot Water; þan take hem Vppe as hole as þou may; þan take flowre, an melle with Mylke, & caste þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley þin Eyroun in dysshys, & caste þe Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.

Modern English

Poached Eggs

—Take Eggs, break them, and boil them in hot water; then take them up as whole as you can; then take flour, and meddle/mix it with milk and cast into this sugar or honey and a little powdered ginger and boil well/strongly and colour it with saffron; and lay the eggs in dishes and cast the broth above (the eggs) and cast on enough powder (spice). White powder is best.

(there's lots of theory to what exactly white powder is, from sugar to a spice mixture that has ginger and cinnamon)

Payn Fondew

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

Payn Fondew

—Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres of ayrenn wiþ a litel water and bete it wele togider with a sklyse. set it ouer the fires and boile it. and whan the hatte [4] arisith to goon ouer, take it adoun and keleit, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.

Modern English

Payn Fondew

—Take bread and fry it in grease or in oil, take it and lay it in red wine. Grind it with raisins, take honey and put it in a pot and cast therein egg whites with a little water and beat it well together with a sklyse (a utensil for stirring). Set it over the fire and boil it, and when it starts to boil over, take it down and cool it, and when it is clarified; add it to the other with sugar and spices, salt it and make sure that it is thick, flourish it with white coriander comfits.