SC - F.T. Recipes dating from 1381 to 1660

Sun Jan 16 13:21:20 PST 2000

Panynfoundew, Payn purdeuz, Golden Balls & Sops, and French Toast
			Recipes dating from 1381 to 1660

Many of the names of this dish translate into the phrase 'lost bread',
meaning, the leftover portion of bread which would be lost.  First
appearing in 1381 in England (in print), the dish and its variations can
be found in manuscripts cited here from France, Spain, and Italy, and
even on into Bulgaria and Turkey (ethnic recipes, no date).  French Toast
is still a popular dish today, being sold in today's supermarkets as
toaster pastries.   

Forme of Cury 1381
60. Paynfoundew.
Take brede and frye it in grece other in oyle.  Take it vp and lay it in
rede wyne; grynde it with raisouns.  Take [clarified] honey, and whan it
is thes clarified, do it to the other, with sugur and spices; salt it and
loke it be stondyng.  Florissh it with white coliaundre in confyt.

"Two 15th Century Cookbooks" ("Take a Thousand Eggs or More")
xliij. (43.) Payn pur-dew.  
Take fayre yolkys of Eyroun, & trye hem from the whyte, & draw hem thorw
a straynoure, & take Salt and caste ther-to; than take fayre brede, &
kytte it as troundey rounde; than take fayre Boter that is claryfiyd, or
ellys fayre Freysshe grece, & putte it on a potte, & make it hote; than
take & wete wyl thin troundey in the yolkys, & putte hem in the panne, an
so frye hem vppe; but ware of cleuyng to the panne; & whan it is fryid,
ley hem on a dysshe, & ley Sugre ynowe ther-on, & thanne serue it forht. 

Harleian MS. 4016 (1450)

79. Browne fryes.  
Take browne brede, and kut hit thyn; And then take yolkes of eyren, and
som with of the white; and take meyned floure, and drawe the eiren and
the floure thorgh a streynour; and take sugur a gode quantite, and a
litul saffron and salt, And cast thereto: and take a faire panne with
fressh grece; And whan the grece is hote, take downe and putte it in the
batur, and turne hit wel therin, and then put hit in the pan with the
grece, And lete hem fry togidre a litull while; And then take hem vpp,
and cste sugur thereon, and so serue hit hote. 

Harleian MS. 4016 (1450)
80. Payn purdeuz.  
Take faire yolkes of eyren, and try hem fro the white, and drawe hem
thorgh a streynour; and then take salte, and caste thereto; And then take
manged brede or paynman, and kutte hit in leches; and then take faire
buttur, and clarefy hit, or elles take fressh grece and put hit yn a
faire pan, and make hit hote; And then wete the brede well there in the
yolkes of eyren, and then ley hit on the batur in the pan, whan the
buttur is al hote; And then whan hit is fried eyowe, take sugur ynowe,
and caste there-to whan hit is in the disshe, And so serve hit forth.   

"An Ordinance of Potage"  (15th Cent.)
110. Payn purdyeu.

Take payndemayn or fresch bredd; pare awey the crustys.  Cut hit in
schyverys; fry hem a lytyll yn claryfyd buture.  Have yolkes of eyren
drawyn thorow a streynour & ley the brede theryn that hit be al helyd
with bature. Then fry in the same buture, & serve hit forth, & strew on
hote sygure.

"on Right Pleasure and Good Health" by Platina (1475) 
8.63  Golden Balls

Toast chunks of bread crust a little on both sides.  When they are
toasted, soften with rose water in which there are both beaten eggs and
ground sugar. When they are taken out, fry in a pan with butter or fat,
far apart so that they do not touch each other.  When they are fried and
transferred into a serving dish, sprinkle with sugar and rosewater
colored with saffron.  This pleases M. Antonius, not undeservedly, for it
fattens the body, helps liver and kidneys, and stimulates passion.

 "Libro del Arte de Cozina"  by Diego Granado (1599)
translation: Brighid ni Chiarain (Robin Carroll-Mann)
SOPAS DORADAS FRITAS CON MANTECA -- Golden sops fried with 
Fat

Take twenty egg yolks, six ounces of bread, thinly grated, three quarter 
[ounces] of cinnamon, and three ounces of sugar, three ounces of 
rosewater, and a little saffron, and mix them all together with finely 
chopped herbs, remove the bread crust and make crustless slices the 
thickness of the back of a knife, and moisten them in the said mixture, 
and fry them with pork lard or cow's butter, and serve hot with sugar and

cinnamon on top, sprinkled with rosewater.  
(For a story regarding the spiritual side of Golden sops, see Appendix
III)

"The English Housewife"  by Gervase Markham (London 1615)
28. To make the best panperdy
To make the best panperdy, take a dozen eggs, and break them, and beat
them very well, then put unto them cloves, mace, cinnamon and nutmeg, and
good store of sugar, with as much salt as shall season it: then take a
manchet, and cut it into thick slices like toasts; which done, take your
fryin pan, and put into it a good store of sweet butter, and, being
melted, lay in your slices of bread, then pour upon them one half of your
eggs; then when that is fried, with a dish turn your slices of bread
upward, and then pour on them the other half of your eggs, so turn them
till both sides be brown; then dish it up, and serve it with sugar
strewed upon it.

 "The Accomplisht Cook"  by Robert May (1660), 
French Toasts. 
Cut French Bread, and toast it in pretty thick toasts on a clean
gridiron, and serve them steeped in claret, sack, or any wine, with sugar
and juice of orange.

"The Melting Pot - Balkan Food and Cookery", 
by Maria Kaneva Johnson

"Palace bread, Sarajski hlyab (Bulgarian, from the Turkish saray
ekmegi),also known in the north-eastern part of the country as 'dzidzhi
papo' which is childish language for something pretty to eat, deriving
from the Turkish 'cici', toy, pretty, and the Bulgarian 'papam', I eat;
'pohovane snite sa vinom' (Croat, meaning egg-coated fried slices with
wine) and 'pohane vinske snite' (Slovenian, egg-coated, fried wine
slices), from the German 'schnitte'- slice."
Essentially, bread dipped in an egg and milk or white wine mixture, fried
in butter and served with cinnamon sugar, apricot jam, golden syrup or
orange-marmelade sauce.
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