Chapter XXXII: For to Make a Pynade or Pyvade

Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2].

[1] i.e. _keep_, as in next Number. [2] This Recipe is ill expressed.