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To Mak pies Of paris

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

To mak pyes of pairis tak and smyt fair buttes of pork and buttes of vele and put it to gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raissins of corans and mak a good thyn paiste and mak coffyns and put it ther in and bak it welle and serue it.


Other versions of this recipe:

Pies of Parys (Two Fifteenth-Century Cookery-Books)

Links to modern interpretations:

Medieval Cookery  

Pyes of Paris
Daniel Myers
Medieval Cookery

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