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This recipe was the result of the local "Open Kitchen" night. It made about a dozen inch-diameter Rysschews, all of which got eaten very quickly.

Filling
1 cup figs
1 cup dates
1/3 cup pine nuts
1/4 cup currants
1/2 tsp. cloves
1/2 tsp. mace
1/2 tsp. sandalwood
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. salt
pinch saffron

Dough
1 1/4 cup flour
1/3 cup water (approx.)
3 Tbsp. sugar
1/2 tsp. salt
pinch saffron, ground

Grind figs and dates. Mix in pine nuts, currants, and spices - set aside. Mix flour, sugar, salt, and saffron. Add water a little at a time until it forms a soft dough. Cut dough into small pieces - about an inch in diameter, and flatten. Place a small amount of the filling in the center, fold the dough over, and press the edges to seal. Deep fry them and serve them hot.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Ryschewys in lente. Take Fygys & sethe hem uppe in Ale; than take whan they ben tendyr, & bray hem smal on a Mortere; than take Almaundys, & schrede hem ther-to smal; take Perys, & schrede hem ther-to; take datys, & schrede hem ther-to; & nym Milwel or lenge, that is wel y-wateryd, & tese ther-to; than make thin farsure, & rolle a-long in thin hond, & ley hem in flowre; than make thin bature with ale & Floure, & frye hem vppe brown in Oyle; ryt so, make round-lyke Fretourys in the maner be-for-sayd, & frye hem vppe, & that ben y-clepid Ragons, & thanne serue hem forth.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Ryschewys close & Fryez. Take Fygys, & grynd hem smal in a mortere with a lytil Oyle, & grynd with hym clowys & Maces; & than take it vppe in-to a vesselle, & cast ther-to Pynez, Saundrys, & Roysonys of Coraunce, & mencyd Datys, Pouder Pepir, Canel, Salt, Safroun; than take fyne past of flowre an water, Sugre, Safroun, & Salt, & make fayre cakys ther-of; than rolle thin stuf in thin hond, & couche it in the cakys, & kyt it, & folde hym as Ruschewys, & frye hem vppe in Oyle; and serue forth hote.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Risshewes. Take figges, and grinde hem all rawe in a morter, and cast a litull fraied oyle there-to; And then take hem vppe yn a vessell, and caste there-to pynes, reysyns of corance, myced dates, sugur, Saffron, pouder ginger, and salt: And then make Cakes of floure, Sugur, salt, and rolle the stuff in thi honde, and couche it in the Cakes, and folde hem togidur as risshewes, And fry hem in oyle, and serue hem fort.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Risschewes de frute. Take ffigges, and grinde hem in a morter al smal with a litell oyle, and grynde wit hem, clowes, and maces; and then take hem vppe in-to a diss, and caste thereto pynes, saundres, reisons of coraunce, myced dates, pouder of Peper, Canell, Saffron, and salt; And then make fyne paast of floure, water, sugur, saffron, and salt, And make there-of faire kakes; and then rolle the stuff in thi honde, and couche hit in the kakes; kutte hem, and so folde hem togedrys as risshewes, And fry hem in goode Oyle, And serue hem forthe hote.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Ryschewys close. Nym flour and eyren, & kned to-gedere nym figus, resons, & dates, & do out ye stonys, & blanchid almandis, & goud poudur, & bray to-gedere make coffyns of ye lengthe of a spanne do thy farsour therynne, in euerych cake his porcion plie hem & boille hem in water & suththe roste hem on a gridel & if forth.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Chewettes. Take and make faire paste of floure, water, saffron, and salt; And make rownde cofyns there-of; and then make stuff as thou doest for risseshewes, and put the stuff in the Coffyns, and couer the coffyns with the same paaste, and fry hem in goode oyle as thou doest rissshewes, and serue hem forthe hote in the same maner.

Published: August 10, 2003



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