This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at
MedievalCookery.com
Potage of rys. Tak rys & les hem | and wasch hem clene, & seþ hem tyl þey breste, & þan lat hem kele. & seþ cast þerto almand mylk and colour it wiþ safroun, & boyle it & messe yt forþ.
Recipes with similar titles:
potage ris (Two Fifteenth-Century Cookery-Books)
VIII - FOR TO MAKE A POTAGE OF RYS (Forme of Cury)
Potage of Rice (Thomas Awkbarow's Recipes (MS Harley 5401))
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