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Ryschewys Close


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"

Ryschewys close. Nym flour and eyren, and kned to-gedere/nym figus, resons, and dates, and do out ye stonys, and blanchid almandis, and goud poudur, and bray to-gedere / make coffyns of ye lengthe of a spanne / do thy farsour therynne, in euerych cake his porcion / plie hem and boille hem in water / and suththe roste hem on a gridel and 3if forth.

autodoc



Other versions of this recipe:

Ryschewys close and Fryez (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Medieval Cookery  

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






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