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ryse


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak ryse pik the rise wesshe them and grind them temper them up with almonds mylk and draw it throughe a stren and boile it and sesson it with sugur and fors it with fried almonds and serue it.

autodoc



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 (Liber cure cocorum [Sloane MS 1986])

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)




Links to modern interpretations:


Grene Boke  

Ryse
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/ryse.shtml






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