[Sca-cooks] Chawettys

edoard at medievalcookery.com edoard at medievalcookery.com
Thu Sep 18 13:28:17 PDT 2008

I suspect the recipe in question is this one from Two Fifteenth-Century

"vij - Chawettys. Take buttys of Vele, and mynce hem smal, or Porke, and
put on a potte; take Wyne, and caste ther-to pouder of Gyngere, Pepir,
and Safroun, and Salt, and a lytel verthous, (Note: verjuice) and do hem
in a cofyn with 3olkys of Eyroun, and kutte Datys and Roysonys of
Coraunce, Clowys, Mace3, and then ceuere thin cofyn, and lat it bake tyl
it be y-now."

If so, then they've got a transcription error.  It should indeed be
yolkys of eyron (eggs).

Roysonys of Coraunce are currants (a.k.a zante raisins).

- Doc

> -------- Original Message --------
> From: Cheri or Anne
> Greetings,
> I've recently received my copy of A Noble Boke of Cokery from these guys
> http://tudorcook.blogspot.com/
> I'm translating one of the recipes for Chawettys and am stumped by two items.  If someone knows, please help.
> Here is what the line says: ......"verpous, & do hem in a cofyn with olkys of Cyroun, & kutte Datys & Royfonys of Coraunce"......
> 1) what is "olkys of Cyroun" - Oils of ???
> 2) Royfonys of Coraunce - regular raisins?
> Thank you,
> Anne

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