[Sca-cooks] Payn pur-dew

[Philip & Susan Troy]

lilinah at earthlink.net wrote:

 > I've been going over some of the various Pain Perdu recipes, since i'll
 >  probably be cooking my non-period version at Estrella.


I'm sorry; I have to ask... what's the connection between these two
activities? Is it something like, let's see if my non-period version
really is period after all, by coincidentally being similar to a period
version, or is it just that you're planning to make French toast at
Estrella and just felt like researching period payn purdew recipes?


 > I was looking over an early one, and found an odd word and wondered if
 >  someone here could think of a good modern replacement...
 >
 > ORIGINAL Harleian Ms. 279, c. 1430 xliij. 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;


<snip>


FWIW, Austin, in his index and glossary to the Two Fifteenth-Century
Cookery-Books (of which there are really four or five included, and of
which Harl. 279 is one), says that troundey corresponds to trundle,
which is a small wheel.

Whether or not this is another case of Dreaded Victorian Scholarship, I
don't know.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98