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.clxj. Cryspels.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxj. Cryspels. Take & make a foyle of good past as thynne as paper. kerve hit out and fry hit in oyle other in grece. & the remnaunt take hony claryfyed & flamme hem ther with. alay hem up and serve hit forth.

Original manuscript image: f76r

autodoc



Other versions of this recipe:

CRYSPELS (Forme of Cury)

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)

FOR TO MAKE CRYPPYS (Forme of Cury)




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