To Make a Possote
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "To Make a Possote". [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:

To Make a Possote. Do cow mylke in a pott ovir the fyre when hit ys at boylyng putt in wyne or ale & no salt take hit from the fyre hele hit as sone as the crud ys gaderyd take uppe crud with a saucer or with a ladyell serve hit forth & strew on poudyr of gynger yf thu wilte thu may take the same crud & ley hit on a bord & presse out the whey & draw hit twyys or iij thorow a streynour with swete wyne put to poudyr of gynger & segure & medyll hit well to gedyr & serve hit forth as for a stondyng potage for soperys.



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]

beef
milk
wine
ale
salt
podour
ginger
whey
suet
sugar


[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]


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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:130>. Accessed on November 20, 2019, 4:13 am.




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