Whyte Wortes

Two 15th century cookbooks
Ab. 1420 A.D.

Whyte Wortes
—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.

Modern English

White Worts (herbs/vegetables)
—Take the herbs as you did for Joutes and boil them in water until they are softened; then take them up from the liquid and bruise them on a board (having the water/juices run out) and then chop them finely and cast them into a pot with rice flour, almond milk and just enough honey (making sure that it isn't too sweet), and saffron and salt. Serve it forth as for a good pottage.