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Pety Pernauntes

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I wasn't sure when I first read through this recipe if it was going to be like a sweet or a savory dish. It'd be like a custard, except without the milk. It'd be like a quiche, except without egg whites and with added sugar. I figured that the only way I was going to know for sure is to try it out.

Instead of being like either, it turned out to be something else. It's sort of a dense and pleasantly flavored dessert tart, vaguely reminiscent of lemon-bars. It would be excellent with a regular pie crust or with something more like shortbread.

I tried both versions of the recipe - the one where the yolks are kept whole, and the one where they're whisked in with the rest of the ingredients - keeping the proportions pretty much the same. The one with the whole yolks was prettier, but this one tasted better.


12 egg yolks
1/4 cup sugar
1/2 cup currants
1/2 tsp. ginger


Mix egg yolks, sugar, and ginger together well. Add currants and pour into tart crust. Bake at 350° until done - about 40 minutes.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xiiij - Pety Pernollys. Take fayre Floure, Safroun, Sugre, and Salt, and make ther-of past; than make smal cofyns; then take 3olkys of Eyroun, and trye hem fro the whyte; and lat the 3olkys be al hole, and no3t to-broke, and ley .iij. or .iiij. zolkys in a cofyn; and than take marow of bonys, to or .iij. gobettys, and cowche in the cofynn; than take pouder Gyngere, Sugre, Roysonys of coraunce, and caste a-boue; and than kyuere thin cofyn with the same past, and bake hem, and frye hem in fayre grece, and serue forth

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xx - Pety Pernauntes. Take fayre Flowre, Sugre, Safroun, an Salt, and make ther-offe fayre past and fayre cofynges; than take fayre y-tryid 3olkys Raw, and Sugre, an pouder Gyngere, and Raysounys of Coraunce, and myncyd Datys, but not to smal; than caste al this on a fayre bolle, and melle al to-gederys, and put in thin cofyn, and lat bake other Frye in Freyssche grece.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pety pernantes. Take faire floure, Sugur, Saffron, and salt, and make paast ther-of; then make small Coffyns, then cast in eche a coffyn .iij. or iiij rawe yolkes of egges hole, and ij. gobettes or iij. of Mary couche therin; then take powder of ginger, Sugur, Reysons of Corans, and cast above; then cover the coffyn with a lyd of the same paste; then bake hem in a oven, or elles fry hem in faire grece fressh, And then serve hit forthe.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Auter peti pernantes. Take and make thi Coffyns as hit is a-for said; then take rawe yolkes of egges, tryude in sugur, pouder of Gynger, and resons of Corans, and mysed mary, but not to small, And caste all this into a faire boll, and medel all to-gidre, and put hit in coffyns, and bake hem, or fry hem as thou diddest be the tother.

Source [Forme of Cury, S. Pegge (ed.)]: THE PETY PERUAUNT. XX.IX. XV. Take male Marow. hole parade and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and make up þy past.

Published: March 5, 2008

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