lviij - Ryschewys close and Fryez
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "lviij - Ryschewys close and Fryez". [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:

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

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]

Ryschewys close. Nym flour and eyren, and kned to-gedere/nym figus, resons, and dates, and do out ye stonys, and blanchid almandis, and goud poudur, and bray to-gedere / make coffyns of ye lengthe of a spanne / do thy farsour therynne, in euerych cake his porcion / plie hem and boille hem in water / and suththe roste hem on a gridel and 3if forth. [Two Fifteenth-Century Cookery-Books]

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

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


[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]

coraunce: Raisins made from corinth grapes (a.k.a currants).
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

[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]


[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on June 7, 2020, 3:00 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact