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Xxvi - For To Make Cryppys

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

XXVI - FOR TO MAKE CRYPPYS. Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many and tak hem up and messe hem wyth the frutours and serve forthe.


Other versions of this recipe:

CRYSPELS (Forme of Cury)

Cryspels (Fourme of Curye [Rylands MS 7])

CRYSPES (Forme of Cury)

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)

Recipes with similar titles:

CREPES (Le Menagier de Paris)

Links to modern interpretations:

Euriol's Culinary Journey  

Cassandra Baldassano
Euriol's Culinary Journey

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