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Liij - Lesynges De Chare


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"

liij - Lesynges de chare. Take fayre Buttys of Porke; hewe hem, and grynd hem, and caste ther-to Raw 3olkys of Eyroun, and then putte it in-to a fayre Vesselle; and take Roysonys of corauns, and dates myncyd, and pouder of Gyngere, Pepir, and Safroun, and Sugre, an melle all thes to-gederys; and make fayre past of Sugre and Safroun, and Salt; temper ther-in, and make .ij. fayre flat cakys ther-of, and lay the stuf ther-on al a-brode on the cake al flat; and than take that other cake, and lay hym al a-brode ther-on; and than kytte the cakys thorw with an knyf in maner of lesyngys; and than make fayre bature of Raw 3olkys of Eyroun, Sugre, and Salt, and close the sydys of the lesyng3 ther-with, and than frye hem in fayre grece, and serue forth.

autodoc



Other versions of this recipe:

Losinges de chare (Two Fifteenth-Century Cookery-Books)




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