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Rosee


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.

autodoc



Recipes with similar titles:

lxxxvj rys (Two Fifteenth-Century Cookery-Books)

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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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Ryse (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)




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