The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...


Pastries - Sweet Open Pies

Open pastry cases filled with a confection of milk, sugar, egg yolks and ale, baked and then sprinkled with sugar (Austin 1440)

Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Flathonys. Take milk, and yolkes of egges, and ale, and drawe them through a straynour, with white sugur or blak; and melt faire butter, and put thereto salt, and make faire coffyns, and put them into a nowne [an oven] til thei be a little hard; then take a pile, and a diss fastned there-on, and fi the coffyns therewit of the seid stuffe and late them bake a while. And then take them oute, and serve them forthe, and caste sugur ynog on them.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018