A Cold Pottage157

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Make up 4 times the quantity of almond milk as in the recipe for a caudle of almonds, replacing the water with sweet white wine.

Divide in two, boil one half plain, the other with ¼