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Joutes of almannd mylk (Herb Pottage with Almond Milk)
Joutes of almannd mylk (Herb Pottage with Almond Milk) is a traditional Medieval recipe for a classic vegetarian dish (for fish or lenten days) of mixed herbs cooked in almond milk. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Herb Pottage with Almond Milk (Joutes of almannd mylk).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesBritish RecipesEnglish Recipes
Original Recipe
Joutes of almaꝺ myl·
(from A Forme of Cury)
Ꞇe erbes· boyle ē· ewe em +̅ grynꝺ ē smal · dꞅawe em ỽp wit watur eꞇ ē on þe fyrꝯ +̅ eeþ þe owꞇꝯ wꞇ þe myle +̅ caſt þꝯon ug +̅ salꞇ·
Translation
Herb Pottage with Almond Milk
Take herbs and boil them and grind them finely. Mix with water and set on the fire and boil the herb pottage with the [almond] milk and sprinkle over sugar and salt and serve it forth.
Modern Redaction
Ingredients:
100g mixed herbs (parsley, chives, tarragon, chervil, lettuce, rapeseed, cabbage, mustard greens, wild herbs etc)
400ml
Almond milk
1 tbsp golden caster sugar
salt, to taste
Method:
Bring a pan of water to a boil, add the herbs and blanch for 2 minutes. Drain and refresh under cold, running water then chop finely before putting into a mortar and pounding to a paste.
Combine the herb paste and Herb Pottage with almond milk in a pan then bring to a simmer. Cook gently until thickened then season with the sugar and salt.
Turn into a serving dish and bring to the table.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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