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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: 4.5 star rating

Tags : Vegetarian RecipesHerb RecipesEaster RecipesBritish RecipesEnglish Recipes

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Original Recipe




Joutes of almaꝺ myl·

(from A Forme of Cury)



Ꞇe erbes· boyle ē· ewe em +̅ grynꝺ ē smal · dꞅawe em ỽp wit watur eꞇ ē on þe fyrꝯ +̅ eeþ þe owꞇꝯ wꞇ þe myle +̅ 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.