Ryse
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " Ryse". [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:

Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou schalle. Drau3e hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene. Fors hit with fryude almondes gode, Þen hase þou done, syr, by þo rode.



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]

LXI - Rice in a good manner. If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well. Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar. This dish should be white and very sparing and when it is cooked powder in the serving the sugar over. [Libro di cucina / Libro per cuoco]

lxxxvj - Rys. Take a porcyoun of Rys, and pyke hem clene, and sethe hem welle, and late hem kele; then take gode Mylke of Almaundys and do ther-to, and sethe and stere hem wyl; and do ther-to Sugre an hony, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

RICE, Another Way. Pick it over and wash in two or three changes of hot water until the water is clear, then do as above until half cooked, then puree it and put on trenchers in dishes to drain and dry in front of the fire: then cook it thick with the fatty liquid from beef and with saffron, if this is a meat day: and if it is a fish day, do not add meat juice, but in its place add almonds well-ground and not sieved; then sweeten and do not use saffron. [Le Menagier de Paris]

RICE. Clean it and wash it, etc. [Le Menagier de Paris]

To mak ryse pik them clene and then wesshe them in two or thre waters and let the water be warm and sethe them in clene water till they begyn to boile and at the first boile put out the water and sethe them with brothe of fleshe or with the brothe of freche flesshe or of freche fisshe and put ther to sugur saffron and salt and serue it. [A Noble Boke off Cookry]

To mak ryse pik the rise wesshe them and grind them temper them up with almonds mylk and draw it throughe a stren and boile it and sesson it with sugur and fors it with fried almonds and serue it. [A Noble Boke off Cookry]

Decorated rice for a meat day. Pick over the rice, wash it very well in hot water, dry it near the fire, and cook it in simmering cow's milk. Crush some saffron (for reddening it), steep it in your milk, and add stock from the pot. [Le Viandier de Taillevent]

115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good. [Das Kuchbuch der Sabina Welserin]

To make rice tarts. Take a little plate of rice that has been cooked, & well spiced, then take three raw eggs, four ounces of melted butter, two ounces of sugar, a quarter ounce of cinnamon, a little rose water, & make tarts like the others. [Ouverture de Cuisine]

lxxxvj - Rys. Take a porcyoun of Rys, and pyke hem clene, and sethe hem welle, and late hem kele; then take gode Mylke of Almaundys and do ther-to, and sethe and stere hem wyl; and do ther-to Sugre an hony, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

To mak ryse pik them clene and then wesshe them in two or thre waters and let the water be warm and sethe them in clene water till they begyn to boile and at the first boile put out the water and sethe them with brothe of fleshe or with the brothe of freche flesshe or of freche fisshe and put ther to sugur saffron and salt and serue it. [A Noble Boke off Cookry]

To mak rose, tak flour of ryse and temper it with almond mylk and mak it chaungynge then tak the braun of capon or of henne sodyn and grind it and charge it ther with and colour it with sanders and blod and fors it with clowes and maces and sesson it with sugur and serue it. [A Noble Boke off Cookry]

To mak ryse pik the rise wesshe them and grind them temper them up with almonds mylk and draw it throughe a stren and boile it and sesson it with sugur and fors it with fried almonds and serue it. [A Noble Boke off Cookry]

Rosee. XX.II. XII. Take thyk mylke as to fore welled. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne. [Forme of Cury]

XLI - For to make Rosee. Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth. [Forme of Cury]

RICE, Another Way. Pick it over and wash in two or three changes of hot water until the water is clear, then do as above until half cooked, then puree it and put on trenchers in dishes to drain and dry in front of the fire: then cook it thick with the fatty liquid from beef and with saffron, if this is a meat day: and if it is a fish day, do not add meat juice, but in its place add almonds well-ground and not sieved; then sweeten and do not use saffron. [Le Menagier de Paris]

RICE. Clean it and wash it, etc. [Le Menagier de Paris]

.lj. Rosee. Tak thicke mylke as to fore wellid, cast therto suger a gode porcioun, pynes, dates, y mynced, canel & poudour ginger, & seeth hit & alye it with floures of roses white & flour of rys. cole hit, salt it, & messe hyt forth, yf thou wolt in stede of almaund mylk: tak swete cremes of kyne. [Fourme of Curye [Rylands MS 7]]

Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke. Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne. Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle. Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode. Seson hit with sugur grete plenté, Þis is a rose, as kokes telle me. [Liber cure cocorum [Sloane MS 1986]]

Rosee. Almond milk, rose petals that it will taste all of roses, cinnamon, rice flour or amidon; coarse meat; powder of cinnamon, sugar; the color of roses; rose petals planted thereon. [MS Royal 12.C.xii]

Rosee. Tak fleysch of hennys & pork & seth it & mak good broth & cler tak levis of rosys wel lesyn & clene wasch hem & grynd hem & tempre hem with the broth & do it to the fyer tak flour of rys or of wastelbred mak it chargeaunt tak so then of the hole rosys and do ther to & let it wellen tak a perty of saundrys and saffron to the colour do to salt do it fro the fyer & qwan it sal ben dressed strew in the disch of the levis of the rose as it were in the manere of pouder. [Recipes from John Crophill's Commonplace Book]

Rosee. Tak flour of rys tempre it with almaunde melke lye it tyl it be chargeaunt tak braun of caponys or of hennys hew it & grynd it smal charge it with al colour it with alysaundre or with blood force it with clowes & maces seson it with sugre gret plente. [Recipes from John Crophill's Commonplace Book]

Rosee. Tak þe flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter; & þan tak almondys and temper hem, & seþ hem. & after tak flesch of capons or of hennys and hac yt smale, & þan bray hem wel in a morter, & þan do yt in þe rose so þat þe flesch acorde wyþ þe mylk, & so þat þe mete be charchaunt; & after do yt to þe fyre to boyle, & do þereto sugur & safroun þat yt be wel ycolowrd & rosy of leuys of þe forseyde flowrys, & serue 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
sugar


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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 "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:29>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:61>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:86>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:450>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:141>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:66>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:115>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:47>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:51>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:236>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:51>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "MS Royal 12.C.xii". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?royal:12>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:35>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:55>. Accessed on April 6, 2020, 3:04 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:41>. Accessed on April 6, 2020, 3:04 pm.




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