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To Make A Possote


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

To Make a Possote. Do cow mylke in a pott ovir the fyre when hit ys at boylyng putt in wyne or ale & no salt take hit from the fyre hele hit as sone as the crud ys gaderyd take uppe crud with a saucer or with a ladyell serve hit forth & strew on poudyr of gynger yf thu wilte thu may take the same crud & ley hit on a bord & presse out the whey & draw hit twyys or iij thorow a streynour with swete wyne put to poudyr of gynger & segure & medyll hit well to gedyr & serve hit forth as for a stondyng potage for soperys.

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