Payn Reguson115

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 4 oz/100 g raisins
  • 2 oz/50


Grind all the dry ingredients together with a little of the wine to form a smooth paste.

Stir in the remaining wine, bring to the boil while stirring continuously, and pour into a dish.