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Rysshews Of Fruyt


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

RYSSHEWS OF FRUYT. XX.IX. II. Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.

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Other versions of this recipe:

Risschewes de frute (Two Fifteenth-Century Cookery-Books)

Rysshellis of Frute (Thomas Awkbarow's Recipes (MS Harley 5401))

Rysshews of fruyt (Fourme of Curye [Rylands MS 7])




Links to modern interpretations:


Euriol's Culinary Journey  

Rysshews of Fruyt
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/rysshews-of-fruyt






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