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Peynreguson


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"

Peynreguson. Nym resons and do out ye stones, and bray it in a morter with pepir and gingiuer, and salt and wastel bred; tempre hit with wyn, boille hit, dresse hit forth.

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