This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at
MedievalCookery.com
Rosee. Tak fleysch of hennys & pork & seth it & mak good broth & cler tak levis of rosys wel lesyn & clene wasch hem & grynd hem & tempre hem with the broth & do it to the fyer tak flour of rys or of wastelbred mak it chargeaunt tak so then of the hole rosys and do ther to & let it wellen tak a perty of saundrys and saffron to the colour do to salt do it fro the fyer & qwan it sal ben dressed strew in the disch of the levis of the rose as it were in the manere of pouder.
Recipes with similar titles:
lxxxvj rys (Two Fifteenth-Century Cookery-Books)
ryse (A Noble Boke off Cookry)
rose (A Noble Boke off Cookry)
ryse (A Noble Boke off Cookry)
Rosee (Forme of Cury)
XLI - For to make Rosee (Forme of Cury)
RICE (Le Menagier de Paris)
RICE (Le Menagier de Paris)
lj Rosee (Fourme of Curye [Rylands MS 7])
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Rosee (Recipes from John Crophill's Commonplace Book)
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