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Payn Ragoun

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

Payn Ragoun. XX.III. VII. Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope þerof wiþ þy fyngur and do it in a litel water and loke if it hong togydre. and take it fro the fyre and do þerto the thriddendele an powdour gyngener and stere it togyder til it bigynne to thik and cast it on a wete table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.


Other versions of this recipe:

Payne ragoun (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Payn ragun (Ancient Cookery [Arundel 334])

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