MC Logo

Pynade


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Pynade. Tak hony and rotys of radich & grynd yt smal in a morter, & do to þat hony a quantite of broun sugur. Tak powder of peper & safroun & almandys, & do al togedere. Boyl hem long & held yt on a wet bord & let yt kele, & messe yt & do yt forþ.

autodoc



Recipes with similar titles:

iij pynade (Two Fifteenth-Century Cookery-Books)

Pynetee (MS Royal 12.C.xii)




Home : Recipes : Menus : Search : Books : FAQ : Contact