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Xxj - quyncis Or wardouns In past

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"

xxj - Quyncis or Wardouns in past. Take and make fayre Rounde cofyns of fayre past; than take fayre Raw Quynces, and pare hem with a knyf, and take fayre out the core ther-of; than take Sugre y-now, and a lytel pouder Gyngere, and stoppe the hole fulle; and cowche .ij. or .iij. wardonys or quynce3 in a cofyn, and keuere hem, and lat hem bake; and for defaut of Sugre, take hony; but then putte pouder Pepir ther-on, and Gyngere, in the maner be-for sayd.


Recipes with similar titles:

quynces wardones paast (Two Fifteenth-Century Cookery-Books)

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