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To Mak Payn Pardieu

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak payn pardieu tak paynmayne or freshe bred and paire away the cruste cutt them in schyues and fry them alitill in clarified butter then tak yolks of eggs drawe throughe a strene as hot as ye may and lay the bred ther in and turn it therin that they be coueryd in batter and serue it and straw on sugur enowghe.


Other versions of this recipe:

Payn purdeuz (Two Fifteenth-Century Cookery-Books)

Payne Puredew (Thomas Awkbarow's Recipes (MS Harley 5401))

Payn pur-dew (Two Fifteenth-Century Cookery-Books)

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