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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou schalle. Drau3e hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene. Fors hit with fryude almondes gode, Þen hase þou done, syr, by þo rode.


Other versions of this recipe:

Rice in a good manner (Libro di cucina / Libro per cuoco)

Rys (Two Fifteenth-Century Cookery-Books)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (A Noble Boke off Cookry)

Ryse (A Noble Boke off Cookry)

Decorated rice for a meat day (Le Viandier de Taillevent)

To make a rice tart (Das Kuchbuch der Sabina Welserin)

To make rice tarts (Ouverture de Cuisine)

Recipes with similar titles:

rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

XLI - For to make Rosee (Forme of Cury)

lj Rosee (Fourme of Curye [Rylands MS 7])

Rose (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)

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