Wastels yfarced (White Bread, Stuffed) is a traditional Medieval recipe for a classic dish of a hard-crusted batch-style loaf that's stuffed with a blend of bread, suet, eggs, currants and spices before being bound back together, boiled until tender and served. The full recipe is presented here and I hope you enjoy this classic Medieval version of: White Bread, Stuffed (Wastels yfarced).
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Original Recipe
Waſtels yfarceꝺ
(from A Forme of Cury)
Ꞇe a waſtel +̅ holke out þe crīnnes ꞇake ayro +̅ ſshepꝰ ꞇalowe +̅ þe crīnnes of þe ſame waſtel · pouꝺo forꞇ +̅ ſalꞇ wꞇ safro anꝺ rayſos of coꝛas · +̅ medle alle þes y fere +̅ ꝺo hiꞇ in þe waſtel · cloſe hit +̅ bndle hiꞇ faſt ꞇo gyꝺ ᷑ +̅ ſeeþ hyꞇ wel anꝺ ſerue hit foꝛꞇh ·
Translation
White Bread, Stuffed
Take a white bread batch and hew out the crumbs. Take eggs and sheep's tallow and the crumbs of the same bread, powder fort and salt with saffron and currants. Mix all these together and use to stuff the bread, Close it and bind it fast together and boil it well.
Cut the top of the bread and scoop out all the bread from inside the loaf. Break this into crumbs then combine in a bowl with the grated suet, currants, powder fort, salt and saffron. Crack in the eggs and mix thoroughly to combine.
Stuff this mixture back inside the hollowed-out loaf then sit the cut-off top on the bread. Bind the loaf closed with string.
Bring a pan of lightly-salted water to a boil, add the bread and boil for about 40 minutes, or until cooked through. Serve warm.
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