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Potage Of oystirs

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak potage of oystirs parboile your oystirs and tak them up and kep the brothe then chap them smale upon a bord and bet them in a mortair then put them in ther own brothe agayne put ther to almond mylk alay it up with amydon and mynced onyons worte or in mylk sethe it and do it to good poudure and colour yt with saffron and serue it.


Other versions of this recipe:

For to make potage of oysturs (Liber cure cocorum [Sloane MS 1986])

To make Potage of Ostyrs (Thomas Awkbarow's Recipes (MS Harley 5401))

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