Cawdel ferry (recipe): Difference between revisions

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:'''CAWDEL ''FERRY''. XX.II. I.'''
:'''CAWDEL ''FERRY''. XX.II. I.'''


:Take flour of ''Payndemayn'' and gode wyne. and drawe it togydre. do erto a grete quantite of Sugur cypre. or hony clarified, and do erto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do erto salt and messe it forth. and lay eron sugur and powdour gyngur.
:Take flour of ''Payndemayn'' and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.


=== Notes ===
=== Notes ===
* ''ferry''. Qure. We have ''Carpe in Ferry'', Lel. Coll. VI. p. 21.
* ''ferry''. Quære. We have ''Carpe in Ferry'', Lel. Coll. VI. p. 21.
* ''Payndemayn''. White bread. Chaucer.
* ''Payndemayn''. White bread. Chaucer.



Revision as of 04:13, 10 December 2011

Period Recipe

From the Forme of Cury.

CAWDEL FERRY. XX.II. I.
Take flour of Payndemayn and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.

Notes

  • ferry. Quære. We have Carpe in Ferry, Lel. Coll. VI. p. 21.
  • Payndemayn. White bread. Chaucer.