Pottage of Whelks65

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Prepare the whelks as above, then chop very finely. Return to their stock with 2 tsp cornflour [for amydon], 4 tbs