Search Results

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"

x - Rapeye. Take Dow, and make ther-of a brode thin cake; then take Fygys and Roysonys smal y-grounde, and fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; and take pouder of Pepir, Galyngale, Clowe3, and mence to-gedere, and ley thin comede on the cake in the maner of a benecodde, y-rollyd with thin hond; than ouer-caste thy cake ouer thi comade, as it wol by-clippe hit; and with a sawcere brerde go round as the comade lyith, and kutte hem, and so he is kut and close with-al, and bake or frye it, and thanne serue it forth.

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)

FOR TO MAKE RAPY (Forme of Cury)

Rapeye (Two Fifteenth-Century Cookery-Books)

For To Make Rapee (Forme of Cury)