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peiouns Ystewed

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

Peiouns Ystewed. XX.II. VIII. Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt.


Other versions of this recipe:

Peions istued (Liber cure cocorum [Sloane MS 1986])

Pegions stewed (A Noble Boke off Cookry)

Pyjouns y stewed (Fourme of Curye [Rylands MS 7])

Links to modern interpretations:

Medieval Cookery  

Pegions Stewed
Daniel Myers
Medieval Cookery

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