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Xlvij - Rapeye


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xlvij - Rapeye. Take dow, and make ther-of a thinne kake; thanne take Fygys and raysonys smal y-grounde, and temper hem with Almaunde Milke; take pouder of Pepir, and of Galyngale, Clowes, and menge to-gederys, and ley on thin kake a-long as bene koddys, and ouer-caste thin kake to-gederys, and dewte on the eggys, an frye in Oyle, and serue forth.

autodoc



Other versions of this recipe:

For to make a rape (Liber cure cocorum [Sloane MS 1986])

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rapeye (Two Fifteenth-Century Cookery-Books)

Rape (Forme of Cury)

Rapey (Fourme of Curye [Rylands MS 7])

Rape (Two Fifteenth-Century Cookery-Books)

Rape. (A Noble Boke off Cookry)

Rapeye (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE RAPY (Forme of Cury)

For To Make Rapee (Forme of Cury)




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