To mak yonge pessen ryalle
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by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak yonge pessen ryalle". [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:

To mak yonge pessen ryall tak yonge pessen and parboile them then bray the half in a mortair with parsley mynt and bred and in the brayinge alay it with almond mylk and put the cony in the pot with the remnyant of the pessene and boil them all to gedur and put ther to sugur or hony and colour yt with saffron and the pot be of iiij galons put ther to xij yolks of egge rawe and in the settinge downe stirre it welle and salt it and let the pessen be rynyng and serue it with a litille sugur caste ther on.

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


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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on February 27, 2020, 2:06 pm.

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