A Boke of Gode Cookery Presents

To make pescoddes

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: Small marrow pastries that resemble peas in pod

To make pescoddes.

Take mary bones and pull the mary hole out of them and cut it in two partes then season it with suger / synamon ginger and a little salte / and make your paest as fyne as ye can and as shorte and thyn as ye can / then frye theim in swete suet and cast vpon theim a lytle sinamon and ginger and so serue them at the table.

To make peasecods.

Take marrow bones and pull the marrow whole out of them and cut it in two parts then season it with sugar / cinnamon ginger and a little salt / and make your paste as fine as you can and as short and thin as you can / then fry them in sweet suet and cast upon them a little cinnamon and ginger and so serve them at the table.

  • Beef marrow
  • Sugar
  • Cinnamon
  • Ginger
  • Salt
  • Pastry dough
  • Sweet suet - olive oil will substitute nicely
Cut the marrow into pieces, about 1/2 to 1 inch in size. Place in a bowl and toss with the sugar, cinnamon, ginger, and a little salt. Roll the dough out into small ovals. Place two pieces of marrow on an oval of dough, the fold the dough over the marrow, pinching the edges together so that it resembles two peas in a pod. Fry the pastries in hot olive oil until lightly browned; remove and drain well. Garnish with a sprinkling of ginger & cinnamon and serve.


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