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Potage Of Ynde

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 of ynde. Take vernage and other swete wyne, and draw up a gode thik mylk of almondes, and cast therto sugre, and poudre of clowes, and boyle altogeder, and do therto a lytel saffron, and make the potage stondynge with flour of rys; and then take ynde that longes for potage, and bray hit with a lytel wyne, and qwen the potage is set from the fire, put in this colour therto, and stere hit wel, and dresse hit up on leches, and serve hit forth.


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Potage of ynde (Ancient Cookery [Arundel 334])

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