Cyuele

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.

serves 2

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.

Comments: 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.

(Take a thousand eggs or more, II Volume, Laud MS. 553, c. 1450)

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