Search Results

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"

xlix - Bryndons. Take Wyn, and putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, and Quybibys, and mynced Datys, Pynys and Roysonys of Corauns, and a lytil Vynegre, and sethe it on the fyre; an sethe fygys in Wyne, and grynde hem, and draw hem thorw a straynoure, and caste ther-to, an lete hem boyle alle to-gederys; than take fayre flowre, Safroun, Sugre, and Fayre Water, ande make ther-of cakys, and let hem be thinne Inow; than kytte hem y lyke lechyngys, (Note: long thin strips) an caste hem in fayre Oyle, and fry hem a lytil whyle; thanne take hem owt of the panne, an caste in-to a vesselle with the Syrippe, and so serue hem forth, the bryndonys an the Sirippe, in a dysshe; and let the Sirippe be rennyng, and not to styf.

Other versions of this recipe:

To mak Breney (A Noble Boke off Cookry)

Prenade (Two Fifteenth-Century Cookery-Books)