Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 A Potage " The potage described below will separate if left to stand for more than a day in the refrigerator. " 1 cup red wine 3 eggs, beaten 1 cup almond milk 1/4 cup currants 3 dates, pitted and chopped dash pepper 1/2 tsp sandalwood bark chips [i believe this adds red colouring. Use red food colouring if you can't get it]. 1/8 tsp clove powder 1 tsp mace powder 3 tbs honey 1/4 tsp salt 1 tbs rice flower Put eggs and wine in a small pot. Bring the mixture to a boil. When the eggs clot, remove from the heat and allow to cool. Add the almond milk. Pass the mixture through a strainer into a bowl. Add remaining ingredients. Pour the mixture into a clean bowl and heat to boiling. Reduce heat and simmer gently until the volume of the mixture is reduced by half. Stirring occasionally. Remove the sandalwood bark chips before serving. Pour mixture into a shallow serving plate. Serve warm or cold. Makes 2 cups. From " Take a Thousand Eggs or More: a Collection of 15th Century Recipes " by Cindy Renfrow Quote Link to comment Share on other sites More sharing options...
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