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rys Lumbarde Rennynge


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 Lumbarde rennynge. Take rys and pyke hom clene, and washe hom in three or foure hote waters; afterwards fethe hom in clene water tyl thay begynnen to boyle, and at the first boyle put oute clene that water, and seth hom with brothe of fresh flesh, and putte therto sugre, and colour hit with sasfrone. And for to make rys lumbard stondynge, take raw yolkes of eyren, and bete hom, and put hom to the rys beforefaid, and qwen hit is fothen take hit off the fyre, and make thenne a dragee (smallsweet balls) of the yolkes of harde eyren broken, and sugre and gynger mynced, and clowes, and maces; and qwhen hit is put in dysshes, strawe the dragee theron, and serve hit forth.

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Other versions of this recipe:

Ryse Lumbard Rynnyng (Thomas Awkbarow's Recipes (MS Harley 5401))




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