MC Logo

Xxxiij - A Bake Mete Ryalle


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"

xxxiij - A bake Mete Ryalle. Take and make litel cofyns, and take Chykonys y-sothe; other Porke y-sothe, and smale y-hackyd; other of hem bothe: take Clowys, Maces, Quybibes, and hakke with-alle, and melle yt with cromyd Marow, and lay on Sugre y-now; than ley it on the cofynne, and in the myddel lay a gobet of marow, and Sugre round a-bowte y-now, and lat bake; and this is for soperys.

autodoc



Other versions of this recipe:

Vyande Ryalle (Two Fifteenth-Century Cookery-Books)

VYANND RYAL (Forme of Cury)

Vyaund ryal (Fourme of Curye [Rylands MS 7])




Links to modern interpretations:


Medieval Cookery  

Bake Mete Ryalle
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/meteryalle.html






Home : Recipes : Menus : Search : Books : FAQ : Contact