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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 MedievalCookery.com

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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