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Chewettes


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"

Chewettes. Take and make faire paste of floure, water, saffron, and salt; And make rownde cofyns there-of; and then make stuff as thou doest for rissheshewes, and put the stuff in the Coffyns, and couer the coffyns with the same paaste, and fry hem in goode oyle as thou doest risshshewes, and serue hem forthe hote in the same maner.

autodoc



Other versions of this recipe:

A delicate Chewit (A NEVV BOOKE of Cookerie)

CHEWETES ON FLESSHE DAY (Forme of Cury)

Chewettes on flesch day (Fourme of Curye [Rylands MS 7])

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))

Chawettys (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)




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