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rys Camelyn


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

Rys Camelyn. Tak rys nought over mychel skerved do it to the fyer with almonde mylke let it well tyl it be chargeaunt & do ther to pouder of canel & a perty of saffron & sugre & salt.

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