A Potage of Roysons (A Pudding of Raisins) is a traditional Medieval recipe for a classic stew of apple and raisins in an almond milk sauce thickened with rice flour. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Pudding of Raisins (A Potage of Roysons).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
A Potage of Roysons
(from Harleian MS 279)
A potage of Roysons. Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galygale & of Gyngere, & serue it forth.
Translation
A Pudding of Raisins. Take raisins, & take out the kernels, & take some apples, & take out the core, & pare the skin, & smash them in a mortar, & mix with almond milk, & mix with rice flour, so that it's very thick, & strew on galingale & ginger, & serve.
Modern Redaction
Ingredients:
4–6 Apples, peeled, cored, and sliced
225g Raisins
340ml Almond milk
4 tbsp Rice flour (or unbleached white flour)
1 tbsp Sugar
1 tsp Mixture of galingale and ginger
Method:
Boil the apples and raisins until the apples are very soft then drain well. Mash the fruit and place in a saucepan along with the almond milk, spices, and sugar.
Cook over medium heat then add the flour, whisking rapidly to combine, and continue to cook until thickened.
)
Click on the image, above to submit to Pinterest.