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.ix. ryse Of Fleysche.


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

.ix. Ryse of fleysche. Take rys & waische hem clene & do hem in an erthen pot with gode broth & lete hem seeth wel, afterward take almaund mylke & do therto and colour hit with safroun & salt hit and messe hit forth.

Original manuscript image: f14v / f15r

autodoc



Other versions of this recipe:

Ryse Of Flesh (Forme of Cury)




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