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

From Cunnan
Jump to navigationJump to search
m
 
(2 intermediate revisions by the same user not shown)
Line 9: Line 9:
 
* ''Almand mylke''. V. Gloss.
 
* ''Almand mylke''. V. Gloss.
  
 
<!-- redaction not yet done
 
 
== Modern Recipe ==
 
== Modern Recipe ==
 +
[[Image:Rice.jpg]]
 
=== Ingredients ===
 
=== Ingredients ===
* Item.
+
* 2 cups [[Rice]]<br>
* Item.
+
* 4 cups Vegie [[Broth]], hot<br>
 +
* 1 cup [[Almond Milk]]<br>
 +
* 2 strands [[Saffron]] for colour<br>
  
 
=== Method ===
 
=== Method ===
# Do stuff.
+
# Place Rice and broth in pot and simmer for 10 minutes.
# Do stuff.
+
# 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,<br>
 +
Nicolette Dufay
  
 
== Notes ==
 
== Notes ==
Line 24: Line 30:
 
-->
 
-->
  
[[Category:Recipes]][[Category:Forme of Cury]]
+
[[Category:Recipes]][[Category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Latest revision as of 12:55, 7 July 2005