Rysshews of fruyt
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Spiced rissoles of fruit
190. Rysshews of fruyt. Take fyges and raisouns; pyke hem and waisshe hem in wyne. Grynde hem wiþ apples and peeres ypared and ypiked clene. Do þerto gode powdours and hole spices; make balles þerof, frye in oile, and serue hem forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Rissoles of fruit. Take figs and raisins; pick them and wash them in wine. Grind them with apples and pears pared and picked clean. Do there-to good powders and whole spices; make balls there-of, fry in oil, and serve them forth.
Soak the figs and raisins in wine until the fruit begins to plump; remove from wine. Pass the figs, raisins, apples, & pears through a food grinder or food processor. In a bowl, combine the fruits and the spices into a thick, malleable mixture; roll this mixture into small balls. Fry the rissoles in the hot oil; remove and drain. Serve it forth!
A Boke of Gode CookeryMedieval Recipe Translations
Rysshews of fruyt © 2000 James L. Matterer
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