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Potage Of ris


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"

Potage of ris. Nym ye ris, whess hem clene, seth hem fort hit breke: let hem kele, do therto almand mylke, other of kyn, (Note: i.e. kine: cow milk) colour it with safron, salt hit, and 3if forth.

autodoc



Other versions of this recipe:

Potage of Rice (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE A POTAGE OF RYS (Forme of Cury)


Recipes with similar titles:

Potage of rys (MS Douce 257)




Links to modern interpretations:


Medieval Cookery  

Potage of ris
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/ryspot.html






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