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Cryspes


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

CRYSPES. XX.VIII. II. Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour and do the batour þerto queyntlich þurgh þy fyngours. or thurgh a skymour. and lat it a litul quayle a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.

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Other versions of this recipe:

CRYSPELS (Forme of Cury)

Cryspels (Fourme of Curye [Rylands MS 7])

Cryspes (Fourme of Curye [Rylands MS 7])

Cryspes (Two Fifteenth-Century Cookery-Books)

Large and small crisps (Le Viandier de Taillevent)

Cryspe3 (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE CRYPPYS (Forme of Cury)


Recipes with similar titles:

Cryspys (MS Douce 257)




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