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Vyannd Ryal


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

VYANND RYAL. XX.IIII. XIX. Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

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Other versions of this recipe:

Vyande Ryalle (Two Fifteenth-Century Cookery-Books)

Vyaund ryal (Fourme of Curye [Rylands MS 7])

A bake Mete Ryalle (Two Fifteenth-Century Cookery-Books)




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