MC Logo

For Risshens

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

For risshens. Take grounden porke þat soþun hase bene With peper and swongen egges clene. Put berme þer to, I undertake, As tome as belle hit wille hit make. Lay hit in a roller as sparlyng fysshe, Frye hit in grece, lay hit in dysshe.


Other versions of this recipe:

Risshewes (Two Fifteenth-Century Cookery-Books)

Home : Recipes : Menus : Search : Books : FAQ : Contact