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Cryspes


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"

Cryspes. Take white of eyren, Milke, and fyne floure, and bete hit togidre, and drawe hit thorgh a streynour, so that hit be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fressh grece boyling; and then put thi honde in the batur and lete the bater ren thorgh thi fingers into the chaffur; And whan it is ren togidre in the chaffre, and is ynowe, take a Skymour, and take hit oute of the chaffur, and putte oute al the grece, And lete ren; And putte hit in a faire dissh, and cast sugur thereon ynow, and serue it forth.

autodoc



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])

Large and small crisps (Le Viandier de Taillevent)

Cryspe3 (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE CRYPPYS (Forme of Cury)


Recipes with similar titles:

Cryspys (MS Douce 257)




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