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.lxliiij. Resmolle.


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

.lxliiij. Resmolle. Take almaundes y blaunched & drawe hem up with water and alye hit with flour of rys & do therto poudour of ginger, suger & salt, & loke hit be not stondyng, messe hit and serve hit forth.

Original manuscript image: f47r / f47v

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Other versions of this recipe:

RESMOLLE (Forme of Cury)

Ryce Mole (Thomas Awkbarow's Recipes (MS Harley 5401))

Ryce Moyes (Thomas Awkbarow's Recipes (MS Harley 5401))

Rys moilles (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RYS MOYLE (Forme of Cury)




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