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Cryspys


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Cryspys. Nym flour & wytys of eyryn, sugur oþer hony, & swyng togedere & mak a batour. Nym wyte grees & do | yt in a posnet, & cast þe batur þereyn & stury to þou haue many; & tak hem vp & messe hem wyþ þe frutours & serue forþe.

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Recipes with similar titles:

cryspes (Two Fifteenth-Century Cookery-Books)

CRYSPES (Forme of Cury)

Clx Cryspes (Fourme of Curye [Rylands MS 7])




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