[Sca-cooks] [sca-aands] Bread was libraries and the Internet

[Terry Decker]

There are two slightly different (ISTR) recipes for Rastons in the Harleian 
MSS that make up the Two Fifteenth Century Cookbooks.

Bear


> D. Rastons  from the Harleian MS
>
> Take fayre Flowre and the whyte of Eyroun and the yolk, a lytel.  Then 
> take
> Warme Berme, and putte al thes to-gederys and bete hem to-gederys with 
> thin
> hond tyl it be schort and thikke y-now, and cast Sugre y-now ther-to, and
> thenne let rest a whyle.  An kaste in a fayre place in the oven and late
> bake y-now.  And then with a knyfe cutte yt round a-bove in maner of a
> crowne, and kepe the crust that thou kyttest, and then cate ther-in
> clarifiyd Boter and Mille the cromes and the botere to-gederes, and kevere
> it a-yen with the cruste that thou kyttest a-way.  Than putte it in the 
> oven
> ayen a lytil tyme and then take it out, and serve it forth.
>
>        Harleian MS 279, approx. 1430, as taken from Austin, Thomas, Two
> Fifteenth-Century Cookery-Books.