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Iij - Pynade

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"

iij - Pynade. Take Hony and gode pouder Gyngere, and Galyngale, and Canelle, Pouder pepir, and graynys of parys, and boyle y-fere; than take kyrnelys of Pynotys and caste ther-to; and take chyconys y-sothe, and hew hem in grece, and caste ther-to, and lat sethe y-fere; and then lat droppe ther-of on a knyf; and 3if it cleuyth and wexyth hard, it ys y-now; and then putte it on a chargere tyl it be cold, and mace (Note: A. make) lechys, and serue with other metys; and 3if thou wolt make it in spycery, then putte non chykonys ther-to.


Other versions of this recipe:

Pynnonade (Forme of Cury)

Pynnonade (Fourme of Curye [Rylands MS 7])

For To Make A Pynade Or Pyvade (Forme of Cury)

Recipes with similar titles:

Pynetee (MS Royal 12.C.xii)

Pynade (MS Douce 257)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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