Difference between revisions of "Ryse of Flessh (recipe)"

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* ''Almand mylke''. V. Gloss.
 
* ''Almand mylke''. V. Gloss.
  
 
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== Modern Recipe ==
 
== Modern Recipe ==
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[[Image:Rice.jpg]]
 
=== Ingredients ===
 
=== Ingredients ===
* Item.
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* 2 cups [[Rice]]<br>
* Item.
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* 4 cups Vegie [[Broth]], hot<br>
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* 1 cup [[Almond Milk]]<br>
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* 2 strands [[Saffron]] for colour<br>
  
 
=== Method ===
 
=== Method ===
# Do stuff.
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# Place Rice and broth in pot and simmer for 10 minutes.
# Do stuff.
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# Add almond milk and saffron and simmer until done, about 10 more minutes.
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To Serve, I placed rice in a round bunt pan and turned it out onto a plate, with the meat dish in the centre.
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YiS to medieval cooking,<br>
 +
Nicolette Dufay
  
 
== Notes ==
 
== Notes ==
 
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].  
 
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].  
 
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[[Category:Recipes]][[Category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Latest revision as of 13:55, 7 July 2005

Period Recipe

From the Forme of Cury.

RYSE OF FLESH. IX.


Notes

  • Ryse. Rice. V. Gloss.
  • Almand mylke. V. Gloss.

Modern Recipe

Rice.jpg

Ingredients

Method

  1. Place Rice and broth in pot and simmer for 10 minutes.
  2. Add almond milk and saffron and simmer until done, about 10 more minutes.

To Serve, I placed rice in a round bunt pan and turned it out onto a plate, with the meat dish in the centre.

YiS to medieval cooking,
Nicolette Dufay

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury. -->