Tudor cooking - The “Ryschewy” is the pasta parcel filled with a spiced fruit and nut paste, to “close and fry” tells you what to do with them. These are most probably a dish that came to England from the Crusades.
ROMANO-BRITISH BAKED EGG CUSTARD - This Roman dish was served at the end of a meal. It could be served hot and was usually sprinkled with spice. Pepper was particularly popular with this dish but you may prefer nutmeg.It could also be cooled until it set, then turned out and served in firm chunks. (cookit.e2bn.org)