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Poche To Potage

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

Poche to potage. Take egges and breke hom in boylynge watur, and let hom scthe, and when thai byn sothen take hom up, and take milke and zolkes of egges, and bete hom wel togedur, and do hit in a pot; and do therto sugur or honey, and colour hit with saffron, and let it scthe; and at the first boyle take hit of, and caste therin pouder of ginger; then dresse the sothen egges in dysshes, and poure the pottage above, and serve hit forthe.


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