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A buttered Loafe.

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

A buttered Loafe. Take very fine flowre and yolks of Egs, sweet butter, yest, cloves, mace, sugar, sinamon, ginger, and woork it togither and make them in little loves, and when they are baked inough, set a good deale of sweet butter upon a chafingdish and coles, then cut your loaf in three peeces and butter it, then strew sugar betwixt every peece and serve it out.


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