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A French puffin.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

A French Puffin. Take and make a verye fine peece of paste with yolkes of Egs and sweete butter and sugar: and drive your cakes very thin and fine, six or seaven, and put butter molten betweene everye one of them, make your cakes little round ones, and let there be a good deale of Butter in the dishe bottom and then set them in the Oven till they be baked inough, then strew on sugar upon it and serve it out.


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