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Raffyolys


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

Raffyolys. Take swynes lire (stejh), and sethe hit, and hewe hit smalle, and do therto zolkes of egges, and medel hit wel togedur, ande make hit right fouple, ande do therto a lytel larde my need, and grated chese, and pouder of ginger, and of canelle ; then take and make balles therofas gret as an appull, and wynde hom in the calle of the swyne, every balle by hymself; then make a coffyn of paste fchapet aftur hit (formed like it), and lay hit therin, and bake hit; and when thai byn baken, take zolkes of egges, and bete hom welle in a vesscll, and do therto sugur, ande gode pouder, and colour hit with saffron, and poure above, and serve hit forthe.

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