VIII - FOR TO MAKE A POTAGE OF RYS
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by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "VIII - FOR TO MAKE A POTAGE OF RYS". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

VIII - FOR TO MAKE A POTAGE OF RYS. Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to Almand mylk and colour it wyth safroun and boyle it and messe yt forth.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Potage of Rice. Recipe rice, & pike þam & wash þam clene, & seth þam to þai breste; þan lat þam kele & cast þerto almond mylke, & do þerto a lityll porcyon of wyne, anoþer of hony, and colour it with saferon, & boyle it & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Potage of ris. Nym ye ris, whess hem clene, seth hem fort hit breke: let hem kele, do therto almand mylke, other of kyn, (Note: i.e. kine: cow milk) colour it with safron, salt hit, and 3if forth. [Two Fifteenth-Century Cookery-Books]

Potage of ris. Nym ye ris, whess hem clene, seth hem fort hit breke: let hem kele, do therto almand mylke, other of kyn, (Note: i.e. kine: cow milk) colour it with safron, salt hit, and 3if forth. [Two Fifteenth-Century Cookery-Books]

Potage of Rice. Recipe rice, & pike þam & wash þam clene, & seth þam to þai breste; þan lat þam kele & cast þerto almond mylke, & do þerto a lityll porcyon of wyne, anoþer of hony, and colour it with saferon, & boyle it & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Potage of rys. Tak rys & les hem | and wasch hem clene, & seþ hem tyl þey breste, & þan lat hem kele. & seþ cast þerto almand mylk and colour it wiþ safroun, & boyle it & messe yt forþ. [MS Douce 257]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rice
nuts
milk
saffron


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:261>. Accessed on November 17, 2019, 5:40 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:67>. Accessed on November 17, 2019, 5:40 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:483>. Accessed on November 17, 2019, 5:40 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:67>. Accessed on November 17, 2019, 5:40 am.




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