SC - re: cotignac

[Kappler, MMC Richard A]

Amongst multitudinous other things, Balthazar wrote:

If you cannot find a period recipe, I guess that lets you off the hook.
This 
is, after all,  a list which deals primarily (?) with period cooking, and we

wouldn't expect you to have to eat your hat in a non-period style....


Please excuse me for interrupting here Lord Balthazar, but as I have limited
time and DO actually have some period and topical information to add to the
discussions of peanuts, pumpkins and chocolate cakes, I figured I'd better
butt in here before you got on a roll.

The other day you posted a modern recipe for cotignac (to which Akim replied
with a different spelling).  As I surmised the Monday, this recipe is period
and is indeed from _Two Fifteenth Century Cookbooks_, but called by a
different name.  

regards, Puck

Taken from _Two Fifteenth Century Cookbooks_ (Cookery Book II, Harl 4016, p
106) From His Grace Duke Sir Cariadoc's two volume collection of cookbooks,
p 77.

Chared coneys, or chardwardon.
Take a quarter of clarified hony, iij. vnces of pouder peper, and putte
bothe to-gidre; then toke 30 coynes & x wardones, and pare hem, and drawe
oute (th)e corkes at eyther ende, and seth hem in goode wort til (th)ey be
soft.  then bray hem in a mortar; if they ben thik, putte a litull wyne to
hem, and drawe hem thorgh a streynour; And (th)en put (th)e hony and (th)at
to-gidre, then sette al on the fire, and lete seth awhile til hit wax
thikke, but sterre it well with ij. sturrers for sitting to; and (th)en take
it downe, and put (th)ere-to a quarter of an vnce of puder ginger, And so
moche of galingale, And so moche of pouder Canell, And lete it cole; then
put hit in a box, And strawe pouder ginger and canell there-on: And hit is
comfortable for a mannys body, And namely for the Stomak.  And if thou lust
to make it white, leue the hony, And take so moch sugur, ar take part of
(th) one and part of (th) o(th)er/ Also in this forme thou may make chard
wardon.