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.lviij. Payne Foundewe.


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

.lviij. Payne foundewe. Tak brede & frye hit in grece other in oyle, tak it up & lay it in gode wyne, grynde it with raysouns, tak hony & do it in a pot & cast therinne gleyre of ayroun with a litul water & bete hit wel to gyder with a sklyse, set it over the fyre & boyle hit, & whan the hatte arysith to gone over take it a doun & kele it & whan it is thus claryfyed do hit to that other with suger and spyces, salt it & loke it be stondyng, florysch hit with white colyaundre in confyt and serve hit forth.

Original manuscript image: f32v / f33r

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Other versions of this recipe:

Payn Fondew (Forme of Cury)




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