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Xlviij - Ryschewys In Lente

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"

xlviij - Ryschewys in lente. Take Fygys and sethe hem uppe in Ale; than take whan they ben tendyr, and bray hem smal on a Mortere; than take Almaundys, and schrede hem ther-to smal; take Perys, and schrede hem ther-to; take datys, and schrede hem ther-to; and nym Milwel or lenge, that is wel y-wateryd, and tese ther-to; than make thin farsure, and rolle a-long in thin hond, and ley hem in flowre; than make thin bature with ale and Floure, and frye hem vppe brown in Oyle; ry3t so, make round-lyke Fretourys in the maner be-for-sayd, and frye hem vppe, and that ben y-clepid Ragons, and thanne serue hem forth.


Links to modern interpretations:

Medieval Cookery  

Rysschews of Fruit
Daniel Myers
Medieval Cookery

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