A Proper newe Booke of Cokerye

September 14, 2009

From the mid-16th century. Can be found here.

Makes fascinating reading for the hungry procrastinator, and with such recipes as how “To make a stewe after the guyse of beyonde the sea” (??!!) how can one resist?

To make pyes of grene apples.
Take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffin and laye halfe a dyshe of butter above them and so close your coffin, and so bake them.

To make egges in moneshyne.
Take a dyche of rosewater and a dyshe full of suger, and set them upon a chaffyngdysh, and let them boyle, than take the yolkes of viii or ix egges newe layde and putte them therto everyone from other, and so lette them harden a lyttle, and so after this maner serve them forthe and cast a lyttle synamon and sugar upon them.

And finally:

To make a stewe after the guyse of beyonde the sea.
Take a pottel of fayre water, and as much wyne, and a breste of mutton chopt
in peces, than set it on the fyre and scome it cleane, than put therto a dyschefull of slyced onyons, and a quantite of synamon, gynger, cloves and mace, wyth salte and stewe them all together, and than serve them with soppes.

I think I’ll make ‘eggs in moonshine’ this weekend. The Old Foodie describes them as “rose-scented, candied egg yolks”. YUM.

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