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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.

autodoc



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  

Cryppys
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/cryppys






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