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rys Lumbarde

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. Take rys, and pyke hom clene, and wasshe hom, and parboyle hom, and do hom in a pot; and do therto gode brothe of beef, and put therto sugur or honey, and let hit boyle, and coloure hit with saffron; and if thow wilt have it stondynge, take rawe zolkes of egges, and bete hom wel togedur, and draw hom thurgh a streynour, and do hit in the pot, and let hit boyle with the potage, and then dresse hit up in disshes; and take harde zolkes of egges, and clowes, and maces, and gynger, mynced, and medel hom togedur, and straw theron, and serve hit forthe.


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