Wastels y Farced

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a fourteenth-century recipe from a Salisbury manuscript. It is of interest because it shows the demand for enriched breads, which were just beginning to be made.


  • 1 french loaf, not too long or stick-like
  • ½ cup (90 g) currants


Wrap the loaf in foil and put it in a 350°F (180°C, Gas Mark 4) oven for 20 minutes. Cut off and reserve the crust from along the top of the loaf and scoop out all the bread. Keep the shell hot while you break the bread into small pieces.

Put the breadcrumbs into a bowl. Stir in the currants, 4 tablespoons</