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Lviij - Ryschewys Close And Fryez


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"

lviij - Ryschewys close and Fryez. Take Fygys, and grynd hem smal in a mortere with a lytil Oyle, and grynd with hym clowys and Maces; and than take it vppe in-to a vesselle, and cast ther-to Pynez, Saundrys, and Roysonys of Coraunce, and mencyd Datys, Pouder Pepir, Canel, Salt, Safroun; than take fyne past of flowre an water, Sugre, Safroun, and Salt, and make fayre cakys ther-of; than rolle thin stuf in thin hond, and couche it in the cakys, and kyt it, and folde hym as Ruschewys, and frye hem vppe in Oyle; and serue forth hote.

autodoc



Other versions of this recipe:

Ryschewys close (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Medieval Cookery  

Rysschews of Fruit
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/rysschews.html






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