At All Hallows Feast event last weekend we had this as a dessert with rose cream pudding. For All Hallows we used apple mush but the recipe I tried from the book before the event called apples cut as small as dust. Anyway the apple mush with rose cream pudding was delicious. I didn’t change the recipe for the feast much. At the event I decided at the end not to use rice flour because the mush was already thick enough. So here is the translation of the original recipe from “Take a Thousand Eggs or more”:

Pommesmoille (serves 4)

Laud MS. 553,  Volume II

Take rice & bray them in mortar, mix them up with almond milk, boil them: take apples & cut them as small as dust, cast them in after the boiling, & sugar: color it with saffron, cast thereto good powder, & give it forth.

3 dl Almond milk (see basic recipes from above)

1 tablespoon rice flour

2 dl apples cut as small as dust

3 tablespoon sugar

¼ teaspoon ginger

½ teaspoon cinnamon

pinch of saffron

Peel the apples and cut them very small, as small as dust 😉 . Make almond milk and put it in a pot. Bring it to boil. Mix rice flour to a dash of water. Add the thickener (rice flour with water) to pot constantly whisking the almond milk. Add apples and spices and let it simmer about 5 minutes and serve.

Comments: You can add more sugar if you want it to be more sweet.

This time I have “a making of” picture with apples cut as small as dust and almond milk in Ida’s  lovely present pitcher!


Yet again another recipe Elzebeth and I tried last spring. Very tasty little pasties filled with dried fruits and spices. It is quite time consuming to make them but the result was good and worth it. As the book suggests this one might be good dish served with other sweetmeats.

Ryschewys closed (serves 4)

Laud MS. 553, Volume I

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.


1 dl figs

1 dl raisins

1 dl dates

1 dl ground almonds

Good powder: 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon ginger, pinch of nutmeg


3 eggs

4 dl flour

Chop dried fruits and add spices and ground almonds to the fruits. Make coarse paste. Mix together the eggs and the flour for the dough and place in refrigerator for a while. Roll out the dough and cut out squares or circles. Add to the dough pieces one teaspoon of filling and close the dumplings. Boil the dumplings about 3-5 minutes, until they are tender. Allow to dry for a moment and fry in oil until the dumplings are brownish in both sides.

For this recipe you will need almond milk. I have written a basic almond milk recipe down and it can be found up there in green bar “Basic recipes/ perusohjeet”. Almond milk was essential in medieval kitchen. It was substitute for milk during Lent when animal products were forbidden. Also it is important to notice that milk wasn’t used that much because it didn’t stay fresh very long. And of course milk was made into butter and cheese too.

You can grind your almonds or use ready ground almonds if you want.

Bruet of Almaynne in lente (serves 2)

Harleian MS. 279, Volume II

Take fine thick Milk of Almonds; take dates, and mince them small thereon; take Sugar enough, & strew thereon & little flour of Rice; sprinkle & serve forth white & look that it is running.

3 dl thick almond milk

3 tablespoon sugar

½ dl minced dated

1 teaspoon rice flour

Put almond milk and sugar into a pot and bring it boil. When sugar has melted, add dates and sprinkle carefully rice flours into the pot. Boil briefly, stir carefully (it should be white) and serve. Remember that it should be somewhat running.


It was white and it was sweet.. it was also runny. There was a recipe in the book before this called a potage colde. The almond milk used that pottage is made using wine. Um.. I want to try that one too!

Today is May Day, International Workers Day and it is very common in Finnish households to make and eat (or just buy them ready from grocery) Finnish doughnuts which are rolled in sugar. This recipe reminded me about those doughnuts. Finnish translation for this recipe is found again in “Reseptit” –page.

Lente ffrutours (serves 4)

Harleian MS. 4016, Volume I

Take good flour, Ale yeast, saffron, and salt. And beat all together as thick as other manner fritters of flesh; and then take Apples, and pare them and cut them in manner of fritters, and wet them in the batter up and drown, and fry them in oil, and cast them in a dish, and cast sugar thereon enough, and serve them forth hot.

My thoughts:


2 dl white flours

2,5 dl ale

pinch of saffron

pinch of salt

4 apples


oil for frying

Whisk together flour, beer, saffron and salt. The batter should be somewhat loose. Let the batter stand a little bit. Peel the apples, remove cores and slice into rings. Dip the apple rings into the batter and fry in oil. Lift the fried apples on top of the paper to dry for a while and garnish with sugar. Serve hot.

Last weekend we went to see our friend Liisa. Together with her we tried some new recipes from Thousand eggs. This time we ended up making five new dishes, some of which turned out to be once again excellent. One of the recipes was so big flop it was hard to stop laughing. Yes, I will post the flop also but later. Anyway now is the time for the wonderful and tasty pear dish.

Peris in Syrippe (serves 6)

Harleian MS. 4016, Volume II

Take Wardons, and cast them in a fair pot. And boil them till they are tender; and take them up, and pare them in two or three. And take powder of Cinnamon, a good quantity, and cast it in good red wine, And cast sugar thereto, and put it in an earthenware pot, And let boil; And then cast the pears thereto, And let them boil together awhile; take powder of ginger, and a little saffron to color it with, And loo that it is poignant/ And also Sweet/.

My thoughts:

3 pears

½ bottle of sherry, red wine or port

1 tablespoon cinnamon

1 tablespoon sugar


1 teaspoon ginger

a pinch of saffron

Make the wine syrup first. Put half a bottle of wine to the saucepan with cinnamon and sugar and cook over a medium heat, until half the liquid has gone. Peel the pears and cook them whole, for 5-10 minutes in boiling water seasoned with sugar, until the pears are almost done. Cut the pears in half and put them in the syrup. Add a little ginger and saffron to the pears and heat.


I would use red wine or port to the dish. But sherry is not bad either. The dish should taste sweet and sour.

Yesterday was yet again fun day. I spend six hours at the kitchen slowly making food from Thousand eggs. I managed to make four new dishes. Again all of them were very simple. It took six hours for me to do things because there was no hurry and I enjoyed every minute as always. I made one dish and then we ate it and then I made another and so on. But today I am writing about something else that I made couple months ago. It is time for some sweet desserts!

Doucetes (serves 6-8)

Harleian MS. 279, Volume I

Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.

My thoughts:

Pie crust

3 dl flour

1 teaspoon salt

100 g butter

1 egg yolk

ice water



3 dl cream

4 egg yolks

3 tablespoons honey (or sugar)

a pinch of saffron

Heat the oven to 200 C. Mix flour, salt, butter and one egg yolk together. Add ice water as much as it takes to have good dough (couple spoonful). If you want to colour the crust with the saffron, add saffron to the ice water before adding ice water to the flour mixture. Beat together all the filling ingredients in a bowl. Butter the pie dish and put the dough to the dish. If you want you can pre-bake the crust about 10 minutes. Then add the filling and bake as long as the pie is golden brown, about 15-20 minutes.


I totally forget to buy dry peas or beans for the pre-baking. You should use foil and pea/beans if you want to pre-bake the crust before filling it. So I skipped the pre-baking thing. I also decide not to colour the crust with the saffron. The pie was very good!

What a perfect idea is to start this blog with eggs! One might think about after seeing the name of this blog that it will only be the eggs… But this challenge will be more than only eggs in many different ways! I am not sure why the book is called Take a Thousand Eggs or More. But eggs are very commonly used in medieval cooking. Eggs were used for example thickening the sauces and stews. By the way, have you ever seen brown eggs in medieval paintings? I haven’t!

The medieval recipes usually don’t give much information about how much certain ingredients are used in certain dishes. Sometimes the portions of certain ingredients might be huge if the recipe is for bigger households. It is also very common in medieval recipes that it might tell you to put certain amounts of ingredients to the certain food.. and more… if it is good for your Master’s health, or if your Master prefers the dish that way better.. or just more if it makes the food better that way or if you have more to use.

So I have made eggs in three different ways from the book. Two of them are savoury: one with herbs and one with onions. The third one is sort of sweet almond egg pancake.


Laud MS. 553, II Volume

Take almonds, Sugar & salt & payn de mayn & bray them in a mortar/ put thereto eggs, fry in oil or in grease, cast thereon sugar & give it forth.

My thoughts:

2 eggs

1 small piece of white bread without the crust

3  tablespoons grinded almonds

1 tablespoon sugar

½ teaspoon salt

Butter (or olive oil) for frying and sugar for garnish

Grind the white bread with sugar, almonds and salt in mortar. Add eggs to the grinded mixture and mix. Let the dough stand about 10 minutes. Melt the butter in the pan and when the butter is little bit brown add the dough. Lower the heat and let the pancake cook slowly. When the underside is golden brown and top is set, carefully flip the pancake and fold it in half. Garnish it with sugar on top and serve forth. This recipe is for 1 portion.


Payn de mayn in translated recipe is also known as payndemayne or pandemayne.. is white bread. Bread was of course one of the most important food stuff in medieval times. It was more often baked at the special bakeries at the town or villages, more than at homes. There are not many recipes about making bread at the medieval recipe collections. The poor people ate more coarse bread than payndemayne, which was the white and appreciated bread in higher societies.