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Pfoundewe (Dissolved Bread)
Pfoundewe (Dissolved Bread) is a traditional Medieval recipe for a classic sweet dish of fried bread dissolved in wine that's thickened with egg whites and flavoured with honey, raisins, sugar and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Dissolved Bread (Pfoundewe).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesBread RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Pfounꝺewe
(from A Forme of Cury)
Ꞇ bꞅede +̅ frye it grece oþꝯ in oyle · ta iꞇ ỽp +̅ lay it goꝺe wyne · grynꝺe iꞇ wꞇ rayſos · ꞇa ony +̅ ꝺo iꞇ in a poꞇ +̅ caſt pꝰinne gleyre of ayro wꞇ a litul wat ᷑ · eꞇ it onꝯ þe fyrꝰ +̅ boyle iꞇ · +̅ wan þe aꞇe aryſiþ ꞇo goue ouꝯ tak it a ꝺo +̅ ele it, +̅ wan iꞇ is þus claryfyeꝺ ꝺo it ꞇo þꞇ oþ ᷑e wꞇ ug anꝺ pyces · alꞇ iꞇ +̅ loe iꞇ be ſtonꝺyng · flory hiꞇ wꞇ wiꞇe colyaꝺꞅꝯ in confyꞇ anꝺ sꝯue iꞇ forꞇ ·
Translation
Dissolved Bread
Take bread and fry it in lard or in oil, remove from the pan and place in red wine. Grind it with raisins, take honey and pour it in a pot and mix in the whites of eggs with a little water and beat it well together with a slice. Set it over the fire and boil it and when the bubbles rise to overflow take it down and cool it and when it has clarified cook again with sugar and spices. Salt it and cook until stiff. Garnish with white comfits of coriander seeds.
Modern Redaction
Ingredients:
oil or lard for frying
4 slices of
bread
200ml white wine
6 tbsp seedless raisins
200ml honey
2 egg whites, lightly beaten
4 tbsp water
4 tbsp golden caster sugar
1 tbsp
Powder douce
salt, to taste
4 tbsp coriander seed comfits, to garnish
Method:
Heat oil or lard in a frying pan. Add the bread slices and fry on both sides for a few minutes, or until golden brown. Transfer the bread to a shallow dish, pour over the wine and set aside for about 10 minutes, or until the bread has absorbed the wine and softened.
Break the bread into pieces and combine in a mortar with the raisins. Pound to a smooth paste then mix in a pan with the honey. Lightly beat the egg whites with the water then pour into the pan with the honey and bread mix.
Stir well to combine then bring to a simmer. Cook for a few minutes then take off the heat and allow to cool slightly (modern honey is clarified, so there is no need to clarify this dish). Stir in the sugar and spices and season to taste.
Return to the heat, bring back to a simmer and cook until stiff. Turn into a serving dish, garnish with coriander seed comfits and bring to the table.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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