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How To Bake Vaunts.

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

How to bake Vaunts. Take the kidney of Veale and perboile it till it be tender, then take & chop it small with the yolkes of three or foure Egs, then season it with Dates small cut, small raisins, Ginger, Sugar, Sinamon, Saffron and a little Salte, and for the paste to laye it in, Take a dozen of Egs both the white and the yolkes, and beate them well togither, then take Butter and put it into a frying pan, and fry them as thin as a pancake, then lay your stuffe therin, and so frye them togither in a pan, then cast sugar and Ginger upon it, and so serve it forth.


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