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To Make oister Chewets


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make Oister Chewets. Take a pecke of Oisters & wash them cleane, then sheal them and wash them faire in a Cullendar, and when they be srddenm straine the water from them, and chop them as small as pye meate, then season them with pepper, halfe a penniworth of cloues and Mace, halfe a penniworth of sinamon and ginger, and a pennyworth of suger, a little saffron & salt, then take a handfull of small raisons, sixe dates minced smal and mingle them altogether, then make your paste with one pennyworth of fine flowre, tenne yolkes of Egges, a halfe penniworth of Butter with a little saffron and boyling water, then raise vp your chewets and put in the bottom of euery one of them a little Butter, and so fill them with your stuffe, then cast Prunes, Dates, and small Raisons vpon them, and being closed, bake them, let not your Ouen be too hotte for they will haue but little baking, then draw them, and put into euery one of them two spoonefull of vergice and butter, and so serue them in.

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