Risschewes de frute
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by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Risschewes de frute". [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:

Risschewes de frute. Take ffigges, and grinde hem in a morter al smal with a litell oyle, and grynde with hem, clowes, and maces; and then take hem vppe in-to a dissh, 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.

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]

Rysshellis of Frute. Recipe figis & rasyns & wesh þam in wyne, & pike þam & grind þam with appyls & peres paryd clene, & do þerto powdyre & hole spices; & make it in balls, & fry þam in oyle & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

RYSSHEWS OF FRUYT. XX.IX. II. Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth. [Forme of Cury]

.Clxxx. Rysshews of fruyt. Tale fygus & raysouns. pyke hem & waysche hem in wyne. grynde hem with apples & perus y pared & y pyked clene. do therto gode poudour and hole spyces, make balles ther of & fry hem in oyle & serve forth. [Fourme of Curye [Rylands MS 7]]

[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]

pynes: Pine nuts.
coraunce: Raisins made from corinth grapes (a.k.a currants).

[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]

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[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.
  <http://www.medievalcookery.com/search/display.html?twofi:393>. Accessed on May 28, 2020, 5:48 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:45>. Accessed on May 28, 2020, 5:48 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:181>. Accessed on May 28, 2020, 5:48 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:181>. Accessed on May 28, 2020, 5:48 am.

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