[Sca-Cooks] Pasty in the Middle English Dictionary
johnna at sitka.engin.umich.edu
Fri Jul 27 17:31:38 PDT 2007
MED— follows OED except for these mentions
*?a1475 /Noble Bk.Cook./(Hlk 674)* 53: Tak pouder of pepper and
canelle..meld it well with the fische, then close it up in the foile or
paiste and bak it.
*?a1475 /Noble Bk.Cook./(Hlk 674)* 58: Make a paiste of pured flour
knodden with faire water, sugur, saffron, and salt.
This would be Napier’s edition from 1882. These should also be in the
Pynson edition I would think.
I can dig out my copy later if needed.
More information about the Sca-cooks