Wednesday, July 23, 2008 - 14:30:29 EDT

Chireseye

For to make chireseye, tak chiryes at že feast of Seynt Iohn že Baptist, & do awey že stonys. Grynd hem in a morter, & after frot hem wel in a seue so žat the ius be wel comyn owt; & do žan in a pot & do žerein feyre gres or botor & bred of wastel ymyid, & of sugur a god perty, & a porcioun of wyn. & wan it is wel ysodyn & ydessyd in dyschis, stik žerin clowis of gilofre & strew žeron sugur.

14th Century, England






For modern translations of these truly excellent recipes take a peek at Gode Cookery, a site devoted to Medieval cooking.

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april may june