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rys In Potage Of Flesh

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Rys in potage of flesh. Take rys and wash hom clene, and put hom in a pot, and do thereto gode brothe, and let hit sethe tyl the rys bee ynough, then do thereto almonde mylke, and colour hit wyth saffron, and let hit boyle, and serve hit forthe.


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