Flower Pottages

The perfume and colour of flowers was incorporated into a number of sweet pottages of almond milk thickened with rice flour, amydon, breadcrumbs or egg yolks. Most were suitable for fast-days, but meat-day versions included cooked meats ground to a smooth paste. Boiled hen or capon were most usual, but ‘great flesh’, i.e. boiled beef, mutton or pork, also appear to have been used.¹¹⁶