Lobster And Rice Henry Ivs Coronation Feast, 1399 Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cold boiled rice,
1 tsp: Ground ginger,
1/2 cup: Almond milk,
3/4 lbs: Cooked lobster, cold
Directions:
Served at the Coronation Feast of Henry IV October 13, 1399
Blend the rice, milk, and ginger well. Toss lightly with the
lobster, then cover and refrigerate covered for 1 hour before serving.
The original recipe: Blamanger of fyshe:
Take rys, an sethe hem tylle they brekyn & late hem kele; than
caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do
ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste
ther-to, & make it chargeaunt, an than serue it forth.
From "Two Fifteenth Century Cookery Books" in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp
Blend the rice, milk, and ginger well. Toss lightly with the
lobster, then cover and refrigerate covered for 1 hour before serving.
The original recipe: Blamanger of fyshe:
Take rys, an sethe hem tylle they brekyn & late hem kele; than
caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do
ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste
ther-to, & make it chargeaunt, an than serue it forth.
From "Two Fifteenth Century Cookery Books" in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp