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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at

Bastons. Make a stif bature of yolkes of eyron & paryd floure & sigure a grete dele & a lytyll yest of new ale set hit by the fyre or els in a pot boylyng that hit may take a lytyl hete when hit ys rysyd sweng hit well to gedyr that hit a ghene loke thy oven be hote & clene swepyd poure hit on the floure of the oven & bake hit as french bred than make hit out cut a wey the crustys abovyn the bred of a nobyll & make an hole & reys hit al abovyn under the crust endlyng ovyrtugharte [over thwart] as thike as thu may with a knyf & so do enyure to the boyfound [bottom] but safe the boyfound [bottom] hole & the crust al a boute & fil hit full of claryfyde hony & set on the crust a ghen & set hym on the oven when they be somdell drydd & serve hit forth.


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