Recipe Archive
| Gourdes in Potage (Middle English) Take young gowrdes, pare hem, and kerve hem on pecys. Cast hem in gode broth and do thereto a good partye of oynonns mynced. Take pork soden. Grynde it, and alye it therewith and with yolkes of ayren. Do thereto safronn and salt and messe it forth with powdor-douce. |
Gourd Soup (Modern English) Take young gourds. Pare them and carve them into pieces. Cast them into good broth, adding a good portion of minced onions. Take cooked pork, grind it, and mix it with egg yolks. Add saffron and salt and serve it forth with sweet powder. |
| Payn Fondew (Middle English) Take brede and fyre it in grece o(th) in oyle, take it an lay it in rede wyne. grynde it w raifons take hony and do it in a pot and caft (th)inne gleyr of ayren wi(th) a litel wat and bete it wele togider with a sklyfe. fet it oue the fir and boile it. and whan the hatte arifith to goon oue, take it adon and kele it, and whan it is (th) clarified: do it to the o(th)e with fug and fpices. falt it and loke it be ftondyng, florifh it with white coliandre in confyt. |
Bread Pudding (Modern English) Take bread and fry it in grease or in oil. Take it and lay it in red wine. Grind it with raisins, take honey and do it in a pot and cast thin egg whites with a little water and beat it well together with a slice. Set it over the fire and boil it. When the heat rises to go over, take it off and cool it. When it is clarified, do it to the other with sugar and spices. Salt it and let it stand, flourish it with white coriander in confection. |
| Ain Esssen von Besonderen Farben (High
German) Jtem ain essen, das ain ýedes ain besondere farb hat,machs also, brat hiener an ainem spisß vnnd steck die nit nachetzúsamen/ vnnd wan sý bratten seind, mach sechs farben, die weisß machallso/ nimdas weisß von airen, thú ain wenig mell darein, mach ain tinnen taig/ jtem braún mach also, nim weixlenlackwerin vnnd mach mit airen vnnd mell an ain braúnen taig/ das gelb mach also, nim den totteren von oren, ain wenig schen mel, safferan/ vnnd .3. oder 4 air, daraús mach ain taig, gren mach allso, nim petersillin, streich das dúrch ain túch mit airen, thú ain wenig mell darzú/ mach ain taig, schwartz, nim mell vnnd air, mach aintaig daraús, thú gestossen negellen darein, die jber nacht jn aúfgeschlagen airen gewaicht haben/ darein thú gnúg, so wirt es gút schwartz, so dú die fúnff farb also gemacht hast,so begeúsß ain ýedlichs hún mit seiner farb vnnd hab acht, das dú jm nit haisß thieest/ vnnd so es also daran trúcken wirt, so zeúch die hiener herab/ vnnd legs neben ain ander prattes aúf ein schissel. |
A Dish in Various Colors (Modern English) A dish, in which each part has a different color, is made like so: Roast chickens on a spit, but do not put them too close together. And when they are roasted, make six colors, the white is made like so: Take an egg white, put a little flour into it, make a thin batter. Brown is made like so: Take sour cherry jam, make a brown batter with eggs and flour. The yellow make like so: Take egg yolks, some wheat flour, saffron and three or four eggs, out of which make a batter. Green is made as follows: Take parsley, and strain it together with eggs through a cloth, put flour with it and make a batter. Black, take flour and eggs, make a paste out of it, put powdered cloves therein which have steeped overnight in beaten eggs, put enough into it, so that it becomes truly black. When you have made the five colors after this fashion, then baste each chicken with its color and take care that it is no longer too hot. And when the color is dry and adheres, then draw the chickens off the spit and lay them next to the other roasted meats on a dish. |
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