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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.

autodoc





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