This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
lj - Cryspe3. Take Whyte of Eyroun, Mylke, and Floure, and a lytel Berme, and bete it to-gederys, and draw it thorw a straynoure, so that it be renneng, and not to styf, and caste Sugre ther-to, and Salt; thanne take a chafer ful of freysshe grece boyling, and put thin hond in the Bature, and lat thin bature renne dowun by thin fyngerys in-to the chafere; and whan it is ronne to-gedere on the chafere, and is y-now, take and nym a skymer, and take it vp, and lat al the grece renne owt, and put it on a fayre dyssche, and cast ther-on Sugre y-now, and serue forth.
Other versions of this recipe:
CRYSPELS (Forme of Cury)
Cryspels (Fourme of Curye [Rylands MS 7])
CRYSPES (Forme of Cury)
Cryspes (Fourme of Curye [Rylands MS 7])
Cryspes (Two Fifteenth-Century Cookery-Books)
Large and small crisps (Le Viandier de Taillevent)
FOR TO MAKE CRYPPYS (Forme of Cury)
© Copyright 2013 Medieval Cookery