A Potage of Roysons
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Original RecipeA Potage of Roysons (from Harleian MS 279)A potage of Roysons. Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, & 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 Galygale & of Gyngere, & serue it forth. Translation: A Pudding of Raisins. Take raisins, & take out the kernels, & take some apples, & take out the core, & pare the skin, & smash them in a mortar, & mix with almond milk, & mix with rice flour, so that it's very thick, & strew on galingale & ginger, & serve. 
Modern RedactionIngredients:
4–6 Apples, peeled, cored, and sliced Method:Boil the apples and raisins until the apples are very soft then drain well. Mash the fruit and place in a saucepan along with the almond milk, spices, and sugar. Cook over medium heat then add the flour, whisking rapidly to combine, and continue to cook until thickened. Sprinkle top with ginger just before serving. |
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