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rys Rayle


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

Rys Rayle. Tak sugre & whyt salt and broth & fyggys & fleysch of hennis & pork & grynd hem wel to gidre tak bred & par awey the our kurste & tak the togher kurst & grynd in stede of lyour & canel gynger & a perty of galyngale grynd it & seson it so it charge wel the colour sal ben of the selve.

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