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Xxxv - perys En Composte


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"

xxxv - Perys en Composte. Take Wyne an Canel, and a gret dele of Whyte Sugre, an set it on the fyre and hete it hote, but let it nowt boyle, an draw it thorwe a straynoure; than take fayre Datys, an pyke owt the stonys, an leche hem alle thinne, an caste ther-to; thanne take Wardonys, an pare hem and sethe hem, an leche hem alle thinne, and caste ther-to in-to the Syryppe: thanne take a lytil Sawnderys, and caste ther-to, an sette it on the fyre; an 3if thow hast charde quynce, caste ther-to in the boyling, an loke that it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt ther-to, an let it boyle; an than caste yt on a treen vessel, and lat it kele, and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Peres in composte (A Noble Boke off Cookry)

Peris in compost (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Perys in composte (Recipes from the Wagstaff Miscellany)




Links to modern interpretations:


Grene Boke  

Peres in Composte
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/peresincomposte.shtml



Medieval Cookery  

Perys en Composte
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/perys.html



Give it Forth  

Perys en Composte
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/06/harleian-ms-279-ab-1430-perys-en.html






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