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rys Alkere


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

Rys alkere. Tak figys & reysons, & do awey þe kernelis; & a god perty of applys, & do awey þe paryng of þe applis & þe kernelis; & bray hem wel in a morter & temper hem vp wyþ almande mylk & menge hem wyþ flour of rys þat yt be wel chariand. & strew þervpon powder of galyngale & serue yt forþ.

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Recipes with similar titles:

XXIV - For To Make Rys Alker' (Forme of Cury)




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