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Risschewes De frute


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"

Risschewes de frute. Take ffigges, and grinde hem in a morter al smal with a litell oyle, and grynde with hem, clowes, and maces; and then take hem vppe in-to a dissh, and caste thereto pynes, saundres, reisons of coraunce, myced dates, pouder of Peper, Canell, Saffron, and salt; And then make fyne paast of floure, water, sugur, saffron, and salt, And make there-of faire kakes; and then rolle the stuff in thi honde, and couche hit in the kakes; kutte hem, and so folde hem togedrys as risshewes, And fry hem in goode Oyle, And serue hem forthe hote.

autodoc



Other versions of this recipe:

Rysshellis of Frute (Thomas Awkbarow's Recipes (MS Harley 5401))

RYSSHEWS OF FRUYT (Forme of Cury)

Rysshews of fruyt (Fourme of Curye [Rylands MS 7])




Links to modern interpretations:


Medieval Cookery  

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






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