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| What We're Cooking: Cuskynoles |
| Submittor: Baroness Mistress Elspeth Keyfe, Countess Neddingham |
| Source: |
THE RECIPE Unredeacted:
A mete þat is icleped cuskynoles. Make a past tempred wiþ ayren, & soþþen nim peoren & applen, figes & reysins, alemaundes & dates; bet am togedere & do god poudre of gode speces wiþinnen, & in leynten make þi past wiþ milke of alemaundes. & rolle þi past on a bord, & soþþen hew hit on moni perties, & vche an pertie beo of þe leynþe of a paume & an half of þero vyngres of brede. & smeor þy past al of one dole, soþþen veld togedere oþe yeolue manere, ase þeos fuggure is imad:
& sþþe boile in veir water, & soþþen rost on an greudil; & soþþen adresse.
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| INGREDIENTS: |
THE RECIPE Redeacted:
Basically a fruit ravioli, the ground fruit was put into a crust, boiled then fried. The first batch she believed the crust was too thick and it didn’t come out quite as she expected. However the second batch came out exactly as she expected – toasty on the outside and mincemeat-like on the inside. They were good both hot and cold. They were served with whipped cream for a tasty touch. It was suggested that these seemed to be medieval pop-tarts and would be good as a breakfast dish as well. |
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