Cuskynoles*

Categories:	Pasta   English   14th Century   fruit
Original Source:	Diuersa Cibaria
Secondary Source:	Curye on Inglysch
Cook:	Alessandro the Storyteller, Morwenna Westerne
Meeting Date:	1988-10-16

45 A mete þat is icleped cuskynoles. Make a past tempred wiþ ayren, & soþþen nim peoren & applen, figes and reysins, alemaundes & dates; bet am togedere & do god poudre of gode speces wiþinnen. & in leynten make þi past wiþ milke of alemaundes. & rolle þi paste on a bord, & soþþen hew hit on moni parties, & vche an pertie beo of þe leyngþe of a paume & an half & of þþreo vyngres of brede. & smeor þy paste al of one dole, & soþþen do þi fassure wiþinnen. Vchan kake is portiooun. & soþþen veld togedere oþe 3eolue manere, ase þeos fugurre is imad: & soþþe boille in veir water, & soþþen rost on an greudil; & soþþen adresse.

A dish that is called cuskinoles: Make a paste with eggs. Take pears, apples, figs, raisins, almonds, dated. Beat them together & do good powder of good spices with in. (In Lent, make the paste with almond milk). Roll the paste on a board. Cut it in many parts, and each part be the length of a palm & a half, & three fingers of breadth. Smear the paste on one portion & then do the stuffing within(­?). Each one cake is portion(?). Then fold together in the oblong/yule(?) manner, as this figure is made: Then boil in good water, & then roast on a griddle; then address.

Steps

1. Boil 30 min.
   Fry until done.

Note

In the amounts used, there was about twice as much filling as was needed. With twice the dough, you could make a double recipe.
Yummy, despite being a bit over-cooked.