MC Logo

Xxvij - pye3 De Pare3


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"

xxvij - Pye3 de pare3. Take and smyte fayre buttys of Porke, and buttys of Vele, to-gederys, and put it on a fayre potte, and do ther-to Freyssche brothe, and a quantyte of wyne, and lat boyle alle to-gederys tyl yt be y-now; than take it fro the fyre, and lat kele a lytelle; than caste ther-to 3olkys of Eyroun, and pouder of Gyngere, Sugre, and Salt, and mynced Datys, and Roysonys of Coraunce; then make fayre past, and cofynnys, and do ther-on; kyuer it, and let bake, and serue forth [correction; sic = f].

autodoc





Links to modern interpretations:


Medieval Cookery  

Pyes of Paris
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/paris.html






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