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Rosee


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

Rosee. XX.II. XII. Take thyk mylke as to fore welled. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne.

autodoc



Other versions of this recipe:

Rose (Liber cure cocorum [Sloane MS 1986])

Roseye (Two Fifteenth-Century Cookery-Books)

Rose (A Noble Boke off Cookry)

Rosee (Fourme of Curye [Rylands MS 7])

For to make Rosee (Forme of Cury)


Recipes with similar titles:

lxxxvj rys (Two Fifteenth-Century Cookery-Books)

ryse (A Noble Boke off Cookry)

ryse (A Noble Boke off Cookry)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)




Links to modern interpretations:


Grene Boke  

Rosee
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/rosee.shtml






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