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.lxvj. Payne Ragoun.


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

.lxvj. Payne ragoun. Tak hony suger cypres & clarifye it to gider & boyle it with esye fyre & kepe it wel from brennyng & whan hit hath y boyled a whyle tak up a drope ther of with thy fynger & do hit in a litul water & loke yf it hong to gider & tak hit fro the fyre & do therto pynes the thryddendel & poudour ginger, & stere it to gyder tyl hit bigyne to thyk and cast it on a wete table, lesche hit & serve hit forth with fryed mete, on flesch day or on fysch dayes.

Original manuscript image: f36v / f37r

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Other versions of this recipe:

Payn Ragoun (Forme of Cury)


Recipes with similar titles:

Payn ragun (Ancient Cookery [Arundel 334])




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