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Payn Ragun

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Payn ragun. Take clarified honey, and sugur cypre, and boyle hom togedur with esy fire, that hit brenne (burn) not, and when hit hafe boylet awhile take up a drope, and do hit in a lytel watur, and loke if it honge togedur; then take hit from the fyre, and do therto a gret quantitie of pynes, and pouder of ginger, and stere hit well togeder, tyl hit begynne to thik (lo thicken) ; then take and cast hit on a wete table, and leche hit, and serve hit forthe with roste on flessh day, or fried mete on fyfsh day.


Recipes with similar titles:

Payn Ragoun (Forme of Cury)

lxvj Payne ragoun (Fourme of Curye [Rylands MS 7])

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