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Chewetys


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Chewetys. Make smale cofyns not so mykyll as penypines, & take fayre egg зolks tryed, & lay þam in a cofyn .iij. or .iiij. rawe; & take fayre mary. When it is perbolid in þe boynes take it oute & lay it in gobits in a cofyn, & take a litil sugur & salt & cast þerin, & take a lid & cover it, & fry þam in fresh grece: & loke þi fyr be noght to hote; & serof it forth .iij. in a dysh.

autodoc



Other versions of this recipe:

A delicate Chewit (A NEVV BOOKE of Cookerie)

CHEWETES ON FLESSHE DAY (Forme of Cury)

Chewettes on flesch day (Fourme of Curye [Rylands MS 7])

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewettes (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)




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