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Xxviii - For To Make rapee


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

XXVIII - For To Make Rapee. Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth.

autodoc



Other versions of this recipe:

For to make a rape (Liber cure cocorum [Sloane MS 1986])

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rape (Forme of Cury)

Rapey (Fourme of Curye [Rylands MS 7])

Rape (Two Fifteenth-Century Cookery-Books)

Rape. (A Noble Boke off Cookry)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Rapy (MS Douce 257)

Rapy (MS Douce 257)

Rapee (MS Douce 257)




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