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Chared coneys, Or Chardwardon

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"

Chared coneys, or chardwardon. Take a quarter of clarefied hony, iij. vnces of pouder peper, and putte bothe to-gidre; then toke 30 coynes and x wardones, and pare hem, and drawe oute the corkes (Note: ? cokes, or cores) at eyther ende, and seth hem in goode wort til they be soft. then bray hem in a morter; if they ben thik, putte a litull wyne to hem, and drawe hem thorgh a streynour; And then put the hony and that to-gidre, then sette al on the fire, and lete seth awhile til hit wex thikke, but sterre it well with ij. sturrers for sitting to; And then take it downe, and put there-to a quarter of an vnce of pouder ginger, And so moche of galingale, And so moche of pouder Canell, And lete it cole; then put hit in a box, And strawe pouder ginger and canell there-on: And hit is comfortable for a mannys body, And namely (Note: specially.) fore the Stomak. And if thou lust to make it white, leue the hony, And take so moch sugur, or take part of the one and part of the other/ Also in this forme thou may make chard wardon.


Other versions of this recipe:

Chare de Wardone (Two Fifteenth-Century Cookery-Books)

Charwarden (A Noble Boke off Cookry)

Chardewardon (Two Fifteenth-Century Cookery-Books)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

Medieval Cookery  

Daniel Myers
Medieval Cookery

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