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perys In Syrup


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

Perys in Syrup. Boyle wardons that they be somdell tendyr pare hem cut hem yn pecys take canell a grete dele draw hit thorow a streynour iij or iiij tymys with good wyn in a pott do ther to sygure a grete dele poudyr of gynger anneys clovis & macys and yf thu wilte datys mynsyd & reysons of coraunce set hit on the fyre when hit boyleth cast yn the perys lete hem boyle to gedyr when hit ys boyled y nowghe loke hit be broun of canell & put ther to poudyr of gynger a grete dele loke hit be somdele doucet & serve hit forth.

autodoc



Recipes with similar titles:

peris syrippe (Two Fifteenth-Century Cookery-Books)




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