Resmolle (recipe)
From Cunnan
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Period Recipe
From the Forme of Cury.
- RESMOLLE. XX.IIII. XVI.
- Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do žerto powdour of gyngur sugur and salt, and loke it be not stondyng, messe it and serue it forth.
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Notes
- Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has Rysmoyle, where moyle seems to be Fr. moile, as written also in the Roll. Rice molens potage. Lel. Coll. VI. p. 26.
- Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, 121.
