Ryschewys closed

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

serves 4


1 dl figs

1 dl raisins

1 dl dates

1 dl ground almonds

Good powder: 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon ginger, pinch of nutmeg


3 eggs

4 dl flour

Chop dried fruits and add spices and ground almonds to the fruits. Make coarse paste. Mix together the eggs and the flour for the dough and place in refrigerator for a while. Roll out the dough and cut out squares or circles. Add to the dough pieces one teaspoon of filling and close the dumplings. Boil the dumplings about 3-5 minutes, until they are tender. Allow to dry for a moment and fry in oil until the dumplings are brownish in both sides.

Comments: This dish is quite time consuming to make but the result was good and worth it. As the book suggests this one might be good dish served with other sweetmeats.

(Take a thousand eggs or more, I Volume, Laud MS. 553, c. 1450)

2 thoughts on “Ryschewys closed”

  1. Thanks for posting this! I’m excited to try this. I might add some salted dried fish, as they may have done in the middle ages.

    • Hi, sounds good :) Have you tried to dry fish yourself? I have heard that it is quite easy but can be a bit smelly.. I need to learn to do it someday.

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