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 Strips of a stiff paste made from fruit puree bound with flour, either fried or baked. Served with a sauce of wine and fruit (Austin 1440, etc)  Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)Bryndons. Take wyn, & put in a pot, an clarifiyd hony, an saunderys [Sanders – red food colouring], pepper, saffron, clowes, maces, & quybibys, & mynced dates, pynys and roysonys of corauns, & a little vynegre, & seethe it on the fire; an seethe fygys in wine, & grind them, & draw them thorw a strainer, & caste thereto, an let them boil alle to-gederys; than take fair flour, saffron, sugar, & fair water, ande make therof cakys, and let them be thinne inow; than kytte them y lyke lechyngys, [leechings – long thin strips. ] an caste them in fair oyle, and fry them a little whyle; thanne take them out of the panne, an caste in-to a vesselle with the syrippe, & so serve them forth, the bryndonys an the sirippe, in a dish; & let the sirippe be rennyng, & not to styf.  |
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