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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 flour of rys tempre it with almaunde melke lye it tyl it be chargeaunt tak braun of caponys or of hennys hew it & grynd it smal charge it with al colour it with alysaundre or with blood force it with clowes & maces seson it with sugre gret plente.

autodoc



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])

Rose (Liber cure cocorum [Sloane MS 1986])

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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