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Resmolle (recipe) - Revision history
2026-05-14T15:24:00Z
Revision history for this page on the wiki
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Tobin: Reverted edit of 221.196.57.131, changed back to last version by Conrad Leviston
2004-09-06T13:30:16Z
<p>Reverted edit of 221.196.57.131, changed back to last version by Conrad Leviston</p>
<a href="https://cunnan.lochac.sca.org/index.php?title=Resmolle_(recipe)&diff=20529&oldid=6310">Show changes</a>
Tobin
https://cunnan.lochac.sca.org/index.php?title=Resmolle_(recipe)&diff=6310&oldid=prev
221.196.57.131 at 08:45, 6 September 2004
2004-09-06T08:45:30Z
<p></p>
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221.196.57.131
https://cunnan.lochac.sca.org/index.php?title=Resmolle_(recipe)&diff=6305&oldid=prev
Conrad Leviston: Category:RecipesCategory:Forme of Cury
2004-09-04T03:04:45Z
<p><a href="/index.php?title=Category:Recipes" title="Category:Recipes">Category:Recipes</a><a href="/index.php?title=Category:Forme_of_Cury" title="Category:Forme of Cury">Category:Forme of Cury</a></p>
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Conrad Leviston
https://cunnan.lochac.sca.org/index.php?title=Resmolle_(recipe)&diff=6278&oldid=prev
Bot: imported recipe, empty redaction is currently hidden.
2003-12-18T06:55:14Z
<p>imported recipe, empty redaction is currently hidden.</p>
<p><b>New page</b></p><div>== Period Recipe ==<br />
From the [[Forme of Cury]].<br />
:'''''RESMOLLE''. XX.IIII. XVI.'''<br />
<br />
:Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do �erto powdour of gyngur sugur and salt, and loke it be ''not stondyng'', messe it and serue it forth.<br />
<br />
=== Notes ===<br />
* ''Resmolle''. From the Rice there used; for Ms. Ed. II. No. 5. has ''Rysmoyle'', where ''moyle'' seems to be Fr. ''moile'', as written also in the Roll. ''Rice molens potage''. Lel. Coll. VI. p. 26.<br />
* ''Not stondyng''. Thin, diluted. V. No. 98. Not to [too] stondyng, 121.<br />
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== Modern Recipe ==<br />
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=== Method ===<br />
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== Notes ==<br />
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. <br />
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