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Hattes


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

Hattes. Make a past of paryd floure knedyn with yolkes of eyron & make a st[uff] of vele or pork sodyn & gryoundyn with yolkes of eyron mary dysyd & datus mymynsyd corauns sigure safron & salt poudyr & medyll al to gedyr & make youre past of round foyles of the brode of a saucer as thyn may be drawn turne hem doble that the brerdys may come to the medyll of the foyle then turne hem to gedyr that the brerdys on the more mete al aboute & the lasse brerde turne upward with outyn in the maner of a hat & close well the egges that they hold well fyll ther on thy stuff have a bature of yolkes of eyron & whete floure in the opyn syde that ys toward loke ther yn the stuf be closyd & set hit yn hote grece upryght when the bature ys fryed thu may ley hym down & fry hym al over.

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