A Boke of Gode Cookery Presents


PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Small cakes in a sauce of wine, fruit, and nuts


.xlix. Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, and make þer-of cakys, and let hem be þinne Inow; þan kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


Bryndons. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff.


  • 4 1/2 cups flour
  • 2 cups sugar
  • 1/2 cup (or more) cold water
  • few drops yellow food-coloring
  • 1/4 tsp. salt
  • vegetable oil
  • 1 bottle (750 mll) of an inexpensive sweet red wine
  • 1 1/2 cups honey
  • 1/2 cup red wine vinegar
  • few drops red food coloring
  • 1 tsp. each pepper, cloves, & mace
  • 1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
  • 1 cup figs, diced
Simmer the figs in a little wine; set aside. Bring the wine & honey to a boil; reduce heat and skim off the scum until clean. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer.

In a separate bowl, mix together the flour, sugar, & salt. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp. Drain. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryA Boke of Gode Cookery Recipes

Bryndons © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence