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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"

Rapes. Take half figges and half reysons, and boile hem in wyn, and take hem vp, and bray hem in a morter, And drawe hem with the same licour thorgh a streynour, so thik that hit be stonding; And then take resons of corance, Pynes, Clowes, Maces, sugur of Cipris, and cast thereto, and put hit in a faire potte; And then take a fewe Saundres, pouder peper, Canell, and a litull Saffron; And if hit be not stonding ynogh, take a litull floure of Amidons, And drawe hit with wyn thorgh a streynour, And cast there-to salt, and serue it forth stondyng.


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