Payn Reguson115

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 oz/100 g raisins
  • 2 oz/50

Method

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.