Ryce Moyes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance], entitled "Ryce Moyes". [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:

Ryce Moyes. Recipe ryce, & wash þam & bray þam wele, & cast þerto almond mylk, sugar & salt, & serof it 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]

RESMOLLE. XX.IIII. XVI. Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do þerto powdour of gyngur sugur and salt, and loke it be not stondyng, messe it and serue it forth. [Forme of Cury]

.lxliiij. Resmolle. Take almaundes y blaunched & drawe hem up with water and alye hit with flour of rys & do therto poudour of ginger, suger & salt, & loke hit be not stondyng, messe hit and serve hit forth. [Fourme of Curye [Rylands MS 7]]

Ryce Mole. Recipe almonds & blanche þam, & draw þam vp with water, & lay it vp with floure of rice; & do þerto powdyr of gyngere, sugyr, & salt so þat it be standyng; & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Rys moilles. Nym rys, bray hem, tempre vp with almand mylke: boill hem, cast therto sugur / and salt hit, and dresse hit forth. [Two Fifteenth-Century Cookery-Books]

V - FOR TO MAKE RYS MOYLE. Nym rys and bray hem ryzt wel in a morter and cast ther'to god Almaunde mylk and sugur and salt boyle yt and serve yt forth. [Forme of Cury]

[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
salt


[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 "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:70>. Accessed on August 6, 2020, 12:01 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:95>. Accessed on August 6, 2020, 12:01 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:95>. Accessed on August 6, 2020, 12:01 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:474>. Accessed on August 6, 2020, 12:01 pm.




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