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Payn Purdyeu

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

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.


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