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.lxlvij. Vyaund Ryal.


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

.lxlvij. Vyaund ryal. Take wyne qeke other rynysch wyne & hony claryfyed ther with, tak flour of rys, pynes, poudoure ginger, other peper & canel, other flour of canel, poudour of clowes, safroun, safroun, suger cypre, mulleberyes other saundres, & medle alle these to gyder, boyle it and salt hit & loke hit be stondyng & ni. f.

Original manuscript image: f48v / f49r

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Other versions of this recipe:

Vyande Ryalle (Two Fifteenth-Century Cookery-Books)

VYANND RYAL (Forme of Cury)

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




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