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Cherise


This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Cherise. Tak ripe cherise do out the stonis bray hem in a morter ryth wel tak thykke almounde melk & tempre it up with al draw it thorw abultel lye it with amydon or with flour of rye flerysch it with ginger or galingale canel qwybibys & maces colour it with saffron seson it with wyn & sugre.

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Recipes with similar titles:

Chyryse XX II (Forme of Cury)

lvij Chyrys (Fourme of Curye [Rylands MS 7])

Cherysse (Thomas Awkbarow's Recipes (MS Harley 5401))




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