Clarrey (drink)
PERIOD: England, 14th century
DESCRIPTION: Wine mulled with honey and spices
Clarrey. Take kanel & galinga, greyns de paris, and a lytel peper, & make pouder, & temper hit wyt god wyte wyne & the �rid perte honey & ryne hit �orow a clo�.
Claret. Take cinnamon & galingale, grains of paradise, and a little pepper, & make powder, & mix it with good white wine & the third part honey & run it through a cloth.
Caudell (drink)
PERIOD: England, 15th century
DESCRIPTION: Wine thickened with eggs
Caudell. Draw yolkes of eyron thorow a streynour with wyne or with ale, that hit be ryght rennyng; put therto sigure, safron, & no salt. Bet well togedyr; set hit on the fyre on clene colys. Stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote; thu shalle fele be the staffe when hit begynnys to com. Then take hit of and styre alwey fast, & yf be nede, aley hit up with som of the wyne; or yf hit com to hastyly, put hit in cold watyr to myd syd of the pot, & stere hit alwey fast; & serve hit forth.
Caudle. Beat egg yolks with wine or ale, so that it is runny; add sugar, saffron, but no salt. Beat well together; set it on the fire on clean coals. Stir well the bottom & the sides until just scalding hot; you will be able to tell when it becomes fluffy. Then take it and stir away fast, & if you need, add more wine; or if it rises too quickly, put it in cold water to the middle of the outside of the pot, & stir it away fast; and serve.
Bryndons
PERIOD: England, 15th century
DESCRIPTION: Small cakes in a sauce of wine, fruit, and nuts
Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on �e fyre; an sethe fygys in Wyne, & grynde hem, & draw hem �orw a straynoure, & caste �er-to, an lete hem boyle alle to-gederys; �an take fayre flowre, Safroun, Sugre, & Fayre Water, and make �er-of cakys, and let hem be �inne Inow; �an kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; �anne take hem owt of �e panne, an caste in-to a vesselle with �e Syrippe, & so serue hem forth, �e bryndonys an �e Sirippe, in a dysshe; & let �e Sirippe be rennyng, & not to styf.
Bryndons. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff.
Frytour of erbes
PERIOD: England, 14th century
DESCRIPTION: Batter-fried herb fritters
Frytour of erbes. Take gode erbys; grynde hem and medle hem with flour and water, & a lytel zest, and salt, and frye hem in oyle. And ete hem with clere honey.
Fritter of herbs. Take good herbs; grind them and mix them with flour and water, & a little yeast, and salt, and fry them in oil. And eat them with clear honey.
Makerouns
PERIOD: England, 14th century
DESCRIPTION: A dish of noodles and cheese
Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & see� it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.
Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.
Payne Foundow
PERIOD: England, 15th century
DESCRIPTION: A bread pudding made with wine
Payne foundow. Take bred; frye hit in grece or yn oyle. Put hit yn rede wyne & grynde hit with reysons, & draw hit. Claryfye honye with gleyr of eyron & watyr; scom hit clene & put hit to that othir. Do therto clovys, macez, & gynger mynsed & good poudyr & salt. Loke hit be stondyng, & floresch hit with annes in confite.
Bread Pudding. Take bread; fry it in grease or in oil. Put it in red wine and grind it with raisins, and blend. Clarify honey with whites of eggs & water; skim it clean & put it with the other. Add cloves, mace, & minced ginger & good spices & salt. Look that it be thick, & garnish with candied anise seeds.