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Potage Wauter

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

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.


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