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Lx - Myle3 In 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"

lx - Myle3 in Rapeye. Take Fygys and wasche hem clene, and boyle hem in wyne, and grynd hem smal, and draw hem vppe with the Wyne that they were sothyn in; than take flowre of Rys, and Wyne, and draw thorw a straynoure, and do ther-to pouder Gynger, Canelle, Mace3, Quybibe3, and then take Freyssche Samoun, other [correction; sic = othe] Pike or gode Freyssche Codlyng; sethe it wyl, and pike owt the bonys; than take perys y-coryd, and grynde hem ry3th smal and wyl with the Fyssche; than take hard 3olkys of Eyroun sothin, and grynd it wyth-al, and do it in-to thin veselle, and take with Sugre and pouder Gynger, and meng it with the farcere (Note: Farcure; stuffing) wyl, and presse hem to-gederys; than make a gode bature [correction; sic = MS. a gode a bature gode.] of Almaunde mylke and Floure, and do ther-in, and frye hem wyl in Oyle, and ley hem yn a dyssche, and pore on the Sew, and serue forth.


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