MC Logo

Payn Purdyeu


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

Payn purdyeu. Take paundemayn or fresh bredd pare a wey the crustys cut hit in schyverys fry hem a lytyll yn claryfyd hony buture have yolkes of eyron drawyn thorow a streynour & as hote as thu may ley the brede ther yn that hit be al helyd with bature then fry in the same bature & serve hit forth & strew on hote sygure.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact