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pyes Of Pares

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

Pyes of Pares. Smyte fayre buttes of porke & of vele to gedyr & put hit in a pot with fresch broth & a quantite of wyne boyle all to gedyr tyl hit be ynow then put hit in a clene vessell put ther to raw yolkes of eyron poudyr of gynger sigure & salt mynsyd & reysons of corauns & make a fayre thin past & cofyns & do ther yn thy stuf & let hit bake y nowe & then serve hit forth.


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