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Potage Of rys


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.

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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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