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To Make Panne Puffe

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make Panne puffe. Take the stuffe of Stock frytters and for hys paest take a quantite of ale and a lytle yest and Suger, Mace and Saffron, than heate it on a chafyndysche and put it to youre floure with the yolcke of a rawe egge, and so after this maner make up your paest.


Recipes with similar titles:

PAYN PUFF (Forme of Cury)

Clxliiij Payn puff (Fourme of Curye [Rylands MS 7])

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