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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.

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Other versions of this recipe:

Risshewes (Two Fifteenth-Century Cookery-Books)




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