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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"

Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder peper, Canell, Clowes, Maces, pouder ginger, pynes, (Note: D. adds: reysyns fried in oyle) grete reysons of coraunce, saffron, and salte, and cast thereto; and then make faire lowe coffyns, and couche this stuff there-in, And plonte pynes aboue; and kut dates and fressh salmon in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereon; And couche (Note: Douce MS. keuere.) the coffyns faire with the same paaste, and endore the coffyn withoute with saffron and almond mylke; and set hem in the oven and lete bake.

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