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


Introduction
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:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

whelks
fish
nuts
milk
mace
sugar
sandalwood
saffron
flour
rice
bread
anise
podour
ginger


[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.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

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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