cypre

Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

It is here not only frequently used, but was of various sorts, as _cypre_, No. 41. 99. 120. named probably from the isle of Cyprus, whence it might either come directly to us, or where it had received some improvement by way of refining.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

J) a) 'cypre]) a yrlefc - tas carnum, Sccalei, & butyri.

Chronicon saxonicum : seu Annales rerum in Anglia præcique gestarum, a Christo nato ad annum usque MCLIV. deducti, ac jam demum latinitate donati. Cum indice rerum chronologico. Accedunt regulæ ad investigandas nominum locorum origines. Et nominum locorum ac virorum in chronico memoratorum explicatio 1692