It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
Today’s medieval recipe is from the 14th century French recipe collection known as Le Viandier de Taillevent. Ris Engoule is a simple rice dish not intended to be eaten during Lent or on a Fast day. The source manuscript was possibly written as early as 1300 but the collection is generally attributed to Guillaume Tirel…
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.”
– Le Viandier de Taillevent