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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 bake chekins in lyke paest. Take youre chekins and ceason them with a lytle Ginger and salte, and so putte them into your coffin and so put in them barberies, grapes or goose beryes, and half a dyshe of butter, so cloose them up, and sette them in the ouen and when they are baken, take the yolkes of syxe egges and a dyshfull of vergis and drawe them through a streyner and sette it upon a chafingdyshe, than drawe youre baken chekins and put ther to this foresayde egges and vergys and thus serve them hoate.