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.xlvij. Pyjouns Y Stewed.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.xlvij. Pyjouns y stewed. Tak pyjouns & stop hem with garlek y pyled & with gode erbes y hewe & do hem in an erthen pot cast therto gode broth & white grece, poudour fort, safroun, verjous & salt.

Original manuscript image: f29r

autodoc



Other versions of this recipe:

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

Pegions stewed (A Noble Boke off Cookry)

Peiouns Ystewed (Forme of Cury)


Recipes with similar titles:

Pejons stewet (Ancient Cookery [Arundel 334])




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