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Potage Wastere


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 wastere. Take thik almonde mylk drawen, and welkes, and gif hom but a boyle (let them once boil), and then draw hom, and wassh hom, and bray hom with hote almonde mylk, and when thai byn braied, cast hom into the hote almonde mylk; and do therto sugre, or elles honey, and let hit boyle, and put therto saunders, and saffron, and set up the potage stondynge, with flour of rys, or with brede, ahd stere hit wel; and dresse up the potage stondynge on vi leches in a disshe and cast theron red anys in confith (preserved anniseed), and pouder of ginger, and sugre medeled togeder, and serve hit forthe.

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