Pomme Dorryse (PD 137)

Farsur to make pomme dorryse and opere pynges. Take pe lire of pork rawe, and grynde it smale. Medle it up with eyren & powdrre fort, safroun and salt; and do perto raisouns of coraunce. Make balles perof, and wete it wele in white of ayren, & do it to seep in boillyng water. Take hem up and put hem on a spyt. Rost hem wel, and take persel ygrounde and wryng it up with ayren & a perty of flour, and lat erne about pe spyt. And if pou wilt take for persel, safroun; and serve it forth.

For to make Pome Dorryle and ope pyng (FC 182)

Take p lire of Pork rawe. and grynde it fmale. medle it up wip powdre fort, fafron, and falt, and do pto Raifons of Corance, make ball j of. and wete it wele i white of ayren. Do it to feep i boillyg wat. take hem up and put hem on fpyt. roft he wel and take pfel ygronde and wryng it up with ayren a pty of flo. and lat crne abonte p fpyt. And if p wilt, take for pfel fafron, and sue it forth.

For to Make Pomes Dorryle and Other Things (TTKT)

Take the lire of pork rawe and grynde it samle. Medle it up with powdor-fort, safron, and salt and do raisons of corance. make balles thereof and wete it wele in the white of ayren and do it to seeth in boillyng water. Take hem up and put hem on a spyt. Rost hem wel and take parsel ygronde and wryng it up with ayren and a plenty of floer and lat erne aboyte the spyt. And if thou wilt, take for parsel, safron, and serve it forth.

My Translation:

Take the loin of raw pork and grind it small. Mix it up with powder-forte, saffron, and salt and add currants. Make balls of it. And wet it well with egg white. Seeth in boiling water. Take it up and put it on a spit. Roast it well and take parsley ground and mix it up with the egg and flour and put it back on the spit. Or, use parsley or saffron and serve it forth.

My Redaction:

• 1 lb of ground pork.
• 2 tsp. powder-forte
• 4-6 threads of saffron
• 1/8 tsp of salt
• 1/4 cup currants
• 4 egg whites
• 1 tbsp finely chopped parsley
• 2 tbsp flour

Grind the pork and mix with powder fort, saffron, salt and currants. Roll into balls. Dip in lightly beatened egg white then drop into boiling water. When done, spit it and mix egg white, flour and parsley and roast over an open flame until golden. Or, mix egg white, flour, and saffron, and lightly roast over an open flame until golden.

Payn Ragoun PD (131)

Take hony and sugur cipre and clarifie it togydre, and boile it withesy fyre, and kepe it wel fro brennyng. And wha it hath yboiled a while, take up a drope perof wip py fyngur and do in a litel water, and loke it if hong togydre; and take it fro the fyre and do perto pynes the thriddendele & powdour gyngever, and stere it togyder til it bygynne to thik, and cast it on a wete table; lesh it and serve forth with fryed mete, on flessh dayes or on fyssshe dayes.

Payn Ragon(FC 57)

Take hony fug and clrifie it togydre, and boile it with efy fyr, and kepe it wel f brenyng and whan it hath yboiled a while. take up a drope pof wip by fyng and do it in a litel wat and loke if it hong togyder. and take it fro the fyre and do pto the thriddendele a gowdo gynger and flerc it togyd til it begynne to thik and caft it on a wete table. lefh it and sue it forth w fryed mete on flefsh day or on fyfshe dayes.

My Translation:

Take honey and sugar and clarify it together. and boil it with a fair fire. and keep it well from browning, and when it has boiled a while, take up a drop with your finger and drop it into the water. If it hangs together, take it from the fire and add some powdered ginger and mix it together until it is thick. and cast it onto a wet table and lash it and serve it with fried meat on a flesh day or on fish days.

My Redaction:

• 1/2 cup honey
• 1/2 cup sugar
• 2 tsp. ginger ground.

Boil honey and sugar together until it forms reaches soft ball stage. Add powdered ginger and set out to cool. This makes a gingered flavor fudge-like candy.

Cryfpes (FC 162)

Take flo of pandemayn and medle it with white grece ou the fyr in a chawfo and do the bato pto queynthch purgli py fyngos. or thurgh a fkymo and let it a litul quayle a litell fo p p be hool pinne. And if p wilt colo it wip alkenet yfondyt. take he up caft pinne fug, and sue he forth.

Cryfpels (FC 163)

Take and make a foile of gode Paft as thynne as Pap. kerue it out & fry it in oile. op i p greece and p remmant, take hony clarified and flaunne jw, alye hem up and sue hem forth.

For to make cryppys (Ancient Cookery )

Nym flour and wytys of eyryn figur other hony and fweyng togedere and mak a batour nym wyte grecs so yt in a pofnet and caft the batur thereyn and ftury to thou have many and tak hem up and meffe hem wyth the frutours and ferve forthe.

My Translation:

Take white flour, mix with egg whites and honey and make the batter thin. Put a little in a pan and cook it until done. Serve it forth.

My redaction:

• 1 cup flour
• 2 egg whites
• 1/4 cup honey
• 1/4 cup lard

Mix flour, egg whites, and honey together into a thin batter. One that is thin enough to go though a stainer. Melt lard in a hot pan, griddle, waffle iron, or pizzle-iron. Drop spoonful of dough and cook until done - crisp on both sides. Should be crisp not soft or spongy. More like an ice cream cone texture than a pancake or waffle.

Pur Fait Ypocras (FC 199)

Treys Unces de canell & iij unces de gyngen, fpykenard de Spayn le pays dun dener. garyndale. clowcs, gylofre. pocur long, noiez mudadex, maziozame cardemonij de chefcun i qrt douce grayne & de parady flo de queynel de chefcua di unce de tout. foit fait powdo.

Pur Fait Ypocras (TTKT)

Treys unces de canell, et iij unces de gyngener, spykenard de spayn le pays dun denereer, garynale, clowes, gylofre, pocurer long, noiez mugadex, maziozame, cardomonii de chescun j quarter douce, grayne & de paradys, floer de queynel, de chescun di unce. De toutes fait powdor & c.

Hippocras - Le Menagier de Paris

To make powdered hippocras, take a quarter-ounce of very fine cinnamon, hand-picked by tasking it, and ounce of very fine meche ginger, and an ounce of grains of paradise, a sixth of an ounce of nutmeg and galingale together, and pound it all together. And when you want to make hippocras, take a good half-ounce or more of this powder and two quarter ounces of sugar and mix them together, and a quart of wine as measured in paris. And note that the powder and sugar mixed together make "duke's powder".

My Version:

• 1 teaspoon of ground cinnamon
• 4 teaspoons of ground ginger
• 1 teaspoon of crushed grains of Paradise,
• 1/2 teaspoon of nutmeg
• 1/4 tsp of ground cloves
• 1/2 tsp of galingale
• 1/4 tsp of cardamon
• 1&1/4 cup of raw sugar.
• 1/2 bottle of raspberry wine - or other red wine.

Mix all together and serve. Should result in a highly spiced sweet wine.

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