Royal Kitchen: medieval recipes by julie smith

Author:julie smith [smith, julie]
Language: eng
Format: epub
Published: 2015-01-10T08:00:00+00:00

Pety pernantes. Take faire floure, Sugur, Saffron, and salt, and make paast ther-of; then make small Coffyns, then cast in eche a coffyn .iij. or iiij rawe yolkes of egges hole, and ij. gobettes or iij. of Mary couche therin; then take powder of ginger, Sugur, Reysons of Corans, and cast above; then cover the coffyn with a lyd of the same paste; then bake hem in a oven, or elles fry hem in faire grece fressh, And then serve hit forthe.

Auter peti pernantes. Take and make thi Coffyns as hit is a-for said; then take rawe yolkes of egges, tryude in sugur, pouder of Gynger, and resons of Corans, and mysed mary, but not to small, And caste all this into a faire boll, and medel all to-gidre, and put hit in coffyns, and bake hem, or fry hem as thou diddest be the tother.

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