Monday, May 10, 2010

A potage of Roysons

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

A potage of Roysons

—Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, (and peel?) & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.

Middle English

A Raisin Pottage

—Take Raisins, and remove the kernals(seeds); and core, peel and crush apples in a mortar, and temper them with almond milk and mix it with rice flour, that it be clean and heavy, and strew on this powder galengal and ginger and serve it forth.

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