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rys Moilles


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"

Rys moilles. Nym rys, bray hem, tempre vp with almand mylke: boill hem, cast therto sugur / and salt hit, and dresse hit forth.

autodoc



Other versions of this recipe:

RESMOLLE (Forme of Cury)

Resmolle (Fourme of Curye [Rylands MS 7])

Ryce Mole (Thomas Awkbarow's Recipes (MS Harley 5401))

Ryce Moyes (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE RYS MOYLE (Forme of Cury)




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