1 meal in this book
“The _voidee_ was, in fact, a sort of dessert. The word _spices_ included many things besides what it now implies. In the Ordinances above-mentioned, there is a list of spices, at p. 103. It includes pepper, saffron, ginger, cloves, maces, cinnamon, nutmegs, dates, prunes, quinces, comfits, raisins, currants, figs, and even rice. In the North of England, even at the present day, it includes sweetmeats, gingerbread, cakes, and dried fruits.”
_Potatoe Butter._ Boil three pounds of potatoes, bruise and work them with two ounces of butter, and as much milk as will make them pass through a colander. Take half or three quarters of a pint of yeast, and half a pint of warm water, mix with the potatoes, then pour the whole upon five pounds of flour, and add some salt. Knead it well; if not of a proper consistence, put a little more milk and water warm. Let it stand before the fire an hour to rise. Work it well, and make into rolls. Bake about half an hour in an oven not quite so hot as for bread. They eat well toasted and buttered.
Recipe from New system of domestic cookery, formed upon principles o of 1806.
Sources: Every passage above is quoted verbatim from Chaucer's Works — Boethius and Troilus, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — forest cloth, tankard stamp.