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Losinges 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"

Losinges de chare. Take faire buttes of porke, and hewe hem, and grynde hem, and caste there-to yolkes of eyren rawe, and take it vppe into a faire vessell; and take reysons of Corance, and myced dates, and pouder ginger, peper, saffron, and sugur, and medle al this to-gidre; and make faire paast of sugur, saffron, and salte, and temper therein; And make thereof ij. faire cakes, and ley the stuff therein al abrode on the cakes all flatte. And then take another Cake, and ley him al abrode thereon, and then kutte the Cakes thorgh with a knyfe, in maner of losinges; And then make faire bater of rawe yolkes of eron, sugur and salt, and close the sides of the losinges therewith, and then fry hem in fressh grece ynow, And so serue hem forthe.

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Other versions of this recipe:

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




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