MC Logo

X - wardonys In Syryp


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

x - Wardonys in syryp. Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem vp and pare hem, an kytte hem in to pecys (Note: ? ='in two pieces.' ); take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it thorw a straynour; caste sugre ther-to, an put it in an erthen pot, an let it boyle: an thanne caste the perys ther-to, an let boyle to-gederys, an whan they haue boyle a whyle, take pouder of gyngere an caste therto, an a lytil venegre, an a lytil safron; an loke that it be poynaunt an dowcet.

autodoc



Other versions of this recipe:

Peris in Syrippe (Two Fifteenth-Century Cookery-Books)

To make a Syrop of Wardons (Thomas Awkbarow's Recipes (MS Harley 5401))


Recipes with similar titles:

Warduns in syruppe (Ancient Cookery [Arundel 334])




Links to modern interpretations:


Give it Forth  

Wardonys in Syryp
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/06/harleian-ms-279-ab-1430-wardonys-in.html






Home : Recipes : Menus : Search : Books : FAQ : Contact