Cxxxj - A potage colde
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Cxxxj - A potage colde". [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:

Cxxxj - A potage colde. Take Wyne, and drawe a gode thikke Milke of Almaundys with Wyne, 3if thou mayste; then putte yt on a potte, caste ther-to Pouder Canelle and Gyngere and Saffroun; then lat it boyle, and do it on a clothe; and 3if thou wolt, late hym ben in dyuers colourys, that on whyte with-owte Spyces, and that other 3elow with Spicerye.

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


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
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