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Xxxij - A Siryppe Pur Vn Pestelle

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"

xxxij - A Siryppe pur vn pestelle. Take gode Wyne, and a-lye yt with raw 3olkys of Eyroun; than late hem boyle to-gederys a whyle; then put pouder Pepir, and throw it ther-on; loke that it be bytyng of Pepir. Take Clowys, macys, Safroun, and caste ther-to; and atte the dressoure thorw on thin Sirip on thi pestelle, and kreme hard 3olkys of Eyroun ther-to, and serue forht [sic; correction = forth.].


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