How to make Pescods.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "How to make Pescods.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

How to make Pescods. First make short paste with yolks of egs, butter and a little sugar. Then take for the stuffe, Marow, small raisins, dates, Sinamon, Sugar and Ginger, and then frye them with sweet butter, and when you serve them, cast on Sugar and Sinamon.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To make pescoddes. Take marybones and pull the mary hole out of them, and cutte it in two partes, then season it with suger, synamon, ginger and a little salte, and make youre paeste as fyne as ye canne, and as shorte and thyn as ye canne, then frye theym in swete suette and caste upon them a lyttle synamon and ginger and so serve them at the table. [A Proper newe Booke of Cokerye]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pastry
yolks
eggs
butter
sugar
marrow
raisins
dates
cinnamon
ginger


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:93>. Accessed on April 2, 2020, 10:58 am.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:19>. Accessed on April 2, 2020, 10:58 am.




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