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A Potage of Roysons (A Pudding of Raisins)
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).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : Dessert RecipesBritish RecipesEnglish Recipes
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.
Sprinkle top with ginger just before serving.
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