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perys In Composte


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

Perys in composte. Take wyn & a grete dele of canell with sygure set hit on the fyre lat hit not boylyng draw hit thorow a streynour leche datys thyn & do ther to in a panne or in a pott aley hem with chard quyns & salt loke hit be doucet & chargeaunt do hit out of that vessell in to a trene vessell & let it kele pare smal reysons take trydd gyngour paryd & temper hym ij days or iij in wyne & aftyr ward ley hym in claryfyd hony cold a day and nexte than take the reysons out of the hony & cast ther to perys in composte & serve hit forth with the syrip al cold.

autodoc



Recipes with similar titles:

xxxv perys composte (Two Fifteenth-Century Cookery-Books)

peris compost (Two Fifteenth-Century Cookery-Books)

peres composte (A Noble Boke off Cookry)




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