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To Mak Custad Opyne


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

To mak custad opyne, tak and chope vele in smale peces and put it into a pot and let it boile then tak parsly saige ysope sandrey and hew theme and cast ther to the flesche, when it boilithe tak pouder of peppur clowes maces saffron and salt and boile them with a gooddele of wyne and when the flesche is boilid tak it up and brek eggs in a strener into the brothe that it be stif and make coffins and close in thy flesche iij or iiij in a coffyne then tak pynes and dates cut and cast ther to pouder of guinger and salt it and set the coffyns in an oven till they be stif and fille them up and serue them.

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