A Boke of Gode Cookery Presents

Ryse of flessh

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Rice cooked in broth & Almond Milk


11. Ryse of flessh. Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seeþ wel. Aftirward take almaund mylke and do þerto, and colour it wiþ safroun & salt, & messe 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.


Rice Cooked in Meat Broth. Take rice, washed and drained, and place in an earthenware pot with good broth and bring to a boil, cooking until done. When done, add almond milk, saffron, & salt, and serve.


  • 1 cup rice
  • 2 cups Gode Broth (made without bread crumbs)
  • 1 cup Almond Milk
  • ½ tsp. salt
  • 1/8 tsp. saffron
Bring to a boil the rice and the broth; cook over low heat until rice is tender and the liquid is absorbed. Stir in remaining ingredients and serve.

Metric, Celsius, & Gas Mark Equivalencies

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Ryse of flessh © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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