Sugar and honey

tracta singula in totum solum primum ponito, deinde de mortario tracta linito, tracta addito singulatim, item linito usque adeo, donec omne caseum cum melle abusus eris. in summum tracta singula indito, postea solum contrahito ornatoque focum † de ve primo temperatoque, tunc placentam inponito, testo caldo operito, pruna insuper et circum operito. videto ut bene et otiose percoquas. aperito, dum inspicias, bis aut ter. ubi cocta erit, eximito et melle unguito. haec erit placenta semodialis.

First lay pastry sheets one by one over the whole base. Then spread them with the cheese mixture from the mortar. Add more sheets one at a time, spreading each layer the same way, until you have used up all the cheese and honey. Lay single sheets on top. Then draw up the edges of the base. Prepare the hearth and get the heat right. Then put in the placenta, cover it with a hot clay lid, and heap coals on top and all around. Make sure it bakes through, well and slowly. Lift the lid two or three times to look at it. When it is done, take it out and spread it with honey. This makes a placenta of half a modius.

Globos sic facito. caseum cum alica ad eundem modum misceto. inde quantos voles facere facito. in ahenum caldum unguen indito. singulos aut binos coquito versatoque crebro duabus rudibus, coctos eximito, eos melle unguito, papaver infriato, ita ponito.

How to make globi [cheese balls]. Mix cheese with spelt groats in the same way [as before]. Then make as many balls as you like. Put fat into a hot bronze pot. Fry them one or two at a time, turning them often with two sticks. Take them out when they are cooked, spread them with honey, sprinkle them with poppy seed, and serve.

Savillum hoc modo facito. farinae selibram, casei P. II S una conmisceto quasi libum, mellis P. ≡ et ovum unum. catinum fictile oleo unguito. ubi omnia bene conmiscueris, in catinum indito, catinum testo operito. videto ut bene percocas medium, ubi altissimum est. ubi coctum erit, catinum eximito, melle unguito, papaver infriato, sub testum subde paulisper, postea eximito. ita pone cum catillo et lingula.

How to make savillum [a sweet cheesecake]. Mix together half a pound of flour and 2½ pounds of cheese, as for libum, with a quarter pound of honey and one egg. Grease an earthenware dish with oil. When everything is well mixed, put it in the dish and cover the dish with a clay lid. Make sure it bakes right through in the middle, where it is highest. When it is done, take out the dish, spread the cake with honey, and sprinkle it with poppy seed. Put it back under the lid for a little while, then take it out. Serve it with a small dish and a spoon.

Connates. Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed.

Quince paste. Peel the quinces and pick out the best of them. Put them in an earthenware pot and add white lard, so that they stew in it. Thicken them with clarified honey, raw egg yolks and a little almond milk. Add powder fort and saffron, and see that it is cut in slices.

Payn Ragoun. Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope þerof wiþ þy fyngur and do it in a litel water and loke if it hong togyder. and take it fro the fyre and do þerto the thriddendele an powdour gyngener and stere it togyder til it bigynne to thik and cast it on a wete table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.

Payn ragoun. Clarify honey and sugar together, and boil it over a gentle fire. Take care that it does not burn. When it has boiled a while, take up a drop on your finger and put it in a little water, to see if it holds together. Then take it off the fire and add a third part [of bread] and ground ginger. Stir it until it begins to thicken, then pour it out on a wet table. Cut it in slices and serve it with fried food, on meat days or fish days.

Appulmoy. Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng.

Apple pudding. Boil apples in water and press them through a strainer. Add almond milk and honey, rice flour, saffron, powder fort and salt, and boil it until it is thick.

Cawdel of Almaund mylk. Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth.

Almond-milk caudle. Draw up blanched almonds with wine. Add ground ginger and sugar, and color it with saffron. Boil it and serve it.

Tostee. Take wyne and hony and found it togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.

Toast in spiced honey. Mix wine and honey together, skim it clean, and boil it a long time. Add ground ginger, pepper and salt. Toast bread and pour the syrup over it. Cut pieces of ginger, garnish it with them, and serve.

Peeres in confyt. Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.

Pears in syrup. Peel the pears clean. Boil them in good red wine with mulberries or sandalwood [for color]. When they are cooked, take them out. Make a syrup of Greek wine or vernage with white powder or white sugar and ground ginger, and put the pears in it. Boil it a little and serve.

Colde Brewet. Take Almaundes and grynde hem. take the tweydel of wyne oþer the þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with þer mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with flesh. &ter.

Cold stew. Grind almonds. Take two parts wine, or a third part vinegar, and draw up the almonds with it. Take anise, sugar and a few green sprigs of fennel, and draw them up together with the almond milk. Add ground cinnamon and ginger, cloves, and whole mace. Take kid or chickens or other meat, chop it small and boil it. When the meat is cooked, lay it in a clean dish. Boil the broth and add salt. Then pour all this into the pot with the meat, and serve it.

Lumbard Mustard. Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. sarse it thurgh a sarse. clarifie hony with wyne & vynegur & stere it wel togeder and make it thikke ynowz. & whan þou wilt spende þerof make it thynne with wyne.

Lombardy mustard. Wash mustard seed and dry it in an oven. Grind it dry and sift it through a sieve. Clarify honey with wine and vinegar, stir it all well together, and make it thick enough. When you want to use some, thin it with wine.

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 hony.

Herb fritters. Take good herbs, grind them, and mix them with flour and water, a little yeast and salt. Fry them in oil, and eat them with clear honey.

Tart de Bry. Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

Brie tart. Make a pastry crust an inch deep in a baking dish. Mix raw egg yolks and ruayn cheese together, and add ground ginger, sugar, saffron and salt. Put it in the dish, bake it, and serve.