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Chawdwyn


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"

Chawdwyn. Take Gysers, lyuers, and hertes of Swannes, or of wilde gese; And if the guttes be fatte, slytte hem, and cast hem there-to, And boile hem in faire water; And then take hem vppe, And hew hem smale, and caste into the same broth ayene, but streyne hit thorgh a streynour firste; And caste thereto pouder of peper and of canell, and salt, and vinegre, And lete boile; And then take the blode of the swan, and fressh broth, and brede, and drawe hem thorgh a streynour and cast thereto, And lete al boyle togidre; And then take pouder of Gynger, whan hit is al-moost ynough, And caste [correction; sic = MS. caste caste] there-to, And serue it forthe.

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Other versions of this recipe:

Chaudewyne (Two Fifteenth-Century Cookery-Books)

Chaudoun (Two Fifteenth-Century Cookery-Books)

Chaudwen de boyse (A Noble Boke off Cookry)

Chawdewyne de boyce (Liber cure cocorum [Sloane MS 1986])




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