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Fygey (Figgy Pottage)
Fygey (Figgy Pottage) is a traditional Medieval recipe for a classic sweet dish of blanched almonds, ground with wine and water, figs and raisins that's cooked until thick, swetened with honey and spiced with ground ginger. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Figgy Pottage (Fygey).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
A Forme of Cury)
Ꞇ almaꝺꝰ blaceꝺ . grynꝺ em +̅ ꝺrawe ē ỽp wiþ watur +̅ wyne · quartꝯ fygus ole rayſos· caſt þꝯꞇo pouꝺo ꝫ̅ꝫ̅ · anꝺ ony claryfieꝺ · eeþ iꞇ +̅ alꞇ iꞇ +̅ ꝯue iꞇ foꝛꞇ ·
Translation
Figgy Pottage
Take blanched almonds, grind them and mix with water and wine : [add] quartered figs and whole raisins. Mix in ground ginger and clarified honey. Boil it thoroughly and season with salt and serve it forth.
Modern Redaction
Ingredients:
200g blanched
almonds
200ml white wine
200ml water
6 dried figs, quartered
60g seedless raisins
1 tsp ground ginger
2 tbsp runny honey
salt, to taste
Method:
Pound the almonds in a mortar until you have a smooth paste then work in the wine and water until thoroughly combined. Turn the mixture into a pan, bring to a boil then reduce to a simmer and stir in the figs and raisins.
Cook for 10 minutes then add the ginger and honey. Continue to cook until thickened, season to taste with salt, turn into a dish and serve.
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