MC Logo

Lxxxvj - rys


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"

lxxxvj - Rys. Take a porcyoun of Rys, and pyke hem clene, and sethe hem welle, and late hem kele; then take gode Mylke of Almaundys and do ther-to, and sethe and stere hem wyl; and do ther-to Sugre an hony, and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Rice in a good manner (Libro di cucina / Libro per cuoco)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Ryse (A Noble Boke off Cookry)

Ryse (A Noble Boke off Cookry)

Decorated rice for a meat day (Le Viandier de Taillevent)

To make a rice tart (Das Kuchbuch der Sabina Welserin)

To make rice tarts (Ouverture de Cuisine)


Recipes with similar titles:

rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

XLI - For to make Rosee (Forme of Cury)

lj Rosee (Fourme of Curye [Rylands MS 7])

Rose (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)




Links to modern interpretations:


Medieval Cookery  

Rice in Almond Milk
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/rys.html



Give it Forth  

Rys
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/03/harleian-ms-279-ab-1430-lxxxvj-rys-rice.html






Home : Recipes : Menus : Search : Books : FAQ : Contact