[1656] Buns. Compare the instructions to the cellaress of Syon: “On water days [i.e. days when the sisters drank water instead of beer] sche schal ordeyne for bonnes or newe brede.” Aungier, Hist. and Antiq. of Syon Mon. p. 393.
[1657] Here is a recipe: “Risshewes. Take figges and grinde hem all rawe in a morter and cast a litull fraied oyle there-to; and then take hem vppe yn a versell, and caste thereto pynes, reysyns of corance, myced dates, sugur, Saffron, pouder ginger, and salt: And then make Cakes of floure, Sugur, salt and rolle the stuff in thi honde and couche it in the cakes, and folde hem togidur as risshewes, and fry hem in oyle, and serue hem forth.” Op. cit. p. 93. There are other recipes, ib. pp. 43, 45, 97. The word survives in rissole.
[1658] Reg. Epis. Peckham, II, p. 706.
[1659] Worc. Sede Vac. Reg. p. 276.
[1660] Dugdale, Mon. III, p. 366.
[1661] Linc. MS. Reg. Bokyngham Mem. f. 397d.
[1662] Linc. Visit. II, pp. 120-1.
[1663] Ib. I, p. 51.
[1664] V.C.H. Northants. II, p. 101.