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Xxxii - For To Make A Pynade Or Pyvade

This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold yt in a wet bord and let yt kele and messe yt and do yt forth.


Other versions of this recipe:

Pynade (Two Fifteenth-Century Cookery-Books)

Pynnonade (Forme of Cury)

Pynnonade (Fourme of Curye [Rylands MS 7])

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