Ryse of fleysche

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Ryse of fleysche

—Take rys & waische hem clene & do hem in an erthen pot with gode broth & lete hem seeth wel, afterward take al- maund mylke & do therto and colour hit with safroun & salt hit and messe hit forth.

Modern English

—Take rice and wash it clean and put in an earthen pot with good broth and let it boil well, afterward take almond milk and put thereto and colour it with saffron and salt it and [serve] it forth.

Rys moilles

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Rys moilles

—Nym rys, bray hem, tempre vp with almand mylke: boiƚƚ hem, cast therto sugur / & salt hit, & dresse hit forth.

Modern English

—Take rice, crush them, temper (it) up with almond milk: boil them, cast therein sugar and salt, and dress it forth.

Teste de cure

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Teste de cure

—Nym rys, whas hem / drie hem / & bray hem al to doust in a morter, & amydon̄ therwith: tempre it vp with almand mylk / cast therto poudur and safron̄ / & sugur / nym luys, turbot, and elys / & gobete hem in mosselys, & sauge & perceli / mak coffyns of thi past / do thy fissh therynne; cast aboue goud poudur & sugur; kerue it, bake it, and ȝif hit forth.

Modern English

—Take rice, wash it/ dry it/ and crush it all to dust in a mortar, and starch therewith: temper it up with almond milk/ cast thereto [into this] powder and saffron/ and sugar/ take pike (was not sure if this was lights/lungs or luce/pike but pike seems evident here), turbot, and eels and chop them into morsels, and sage and parsley/ make coffins of thin paste/ put your fish therein; cast above [on top of this] good powder [powdered spices] and sugar; carve it [slice it], bake it, and [give rather than if] it forth.

For to make a Potage of Rys

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

For to make a Potage of Rys

—Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to Almand mylk and colour it wyth safroun and boyle it and messe yt forth.

Modern English

Rice Pottage

—Take Rice and "les them" and wash them clean (unsure of defintion of "less" here but rinsing and washing makes sense in this context) and boil them until the burst and then let them cook, colour it with saffron and boil in almond milk and then serve it forth.