Potage wauter
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Potage wauter". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Potage wauter. Take whelkes (welks) and sethe hom, then take oute the fyssh, and bray hit in a morter al hole, and tempur hit up with almonde mylke, and do hit in a pot, and let hitte scthe; and do therto elowes, and maces, and sugur, and colour hit with saunders and saffron, and make hit stondynge with floure of rys, or with bred, then dresse hit forthe in leches; and cast theron red anys in cumfit, and pouder of ginger, and sugur medelet togedur.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:107>. Accessed on December 12, 2019, 11:15 am.

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