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Pynetee


This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Pynetee. Wine, sugar, boiled together; ginger and honey; powder of ginger and cloves; garnish abundantly with pine nuts; and dress it in coffins of chestnut flour; color, yellow of saffron.

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Recipes with similar titles:

iij pynade (Two Fifteenth-Century Cookery-Books)

Pynade (MS Douce 257)




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