Payn Foundewe (recipe)

Period Recipe

From the Forme of Cury.

PAYN FONDEW. XX.II. XIX.

Take brede and frye it in grece o�er in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres of ayrenn wiþ a litel water and bete it wele togider with a sklyse. set it ouer the fires and boile it. and whan the hatte arisith to goon ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.

translation

Take bread and fry it in grease or oil, take it and lay it in red wine. Grind it (up) with rasins, take honey and put it in a pot and add to it the whites of eggs with a little water, and beat it together well with a spatula. Set it over the fire and boil it. And when the "hat arises to go over" (it bubbles), take it off and cool it, and when it is clarified; add it to the other (mixture) with sugar and spices. Salt it and look to see it is very thick, decorate it with sugar coated white colliander seed

Notes

• foundewe. Contents. It seems to mean dissolved. V. found in Gloss.
• gleyres. Whites.
• Sklyse. Slice.
• hatte. Seems to mean bubling or wallop.
• goon. Go.