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To Make A Fine rice Porredge


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make a fine Rice Porredge. cap.lvii. TAke halfe a pound of Iordyn Almons, and halfe a .li. of Ryce and a gallon of running water, & a hand ful of Oke barke, and let the bark be boyled in the running water, & the Almons beten with the hulles and all on, & so strayned to make the Rie Porrege withal.

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