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. (Harleian)

Take raisins and do away with the kernels, and take a part of apples and do away with the cores, and pare them, and mash them in a mortar and temper then with almond milk and mix them with rice flour until it be very thick, and strew upon it powder of galingale and ginger and serve it forth.

  • 1 cup raisins
  • 4-6 apples, peeled, cored, and sliced
  • 1 ½ cup Almond Milk (purchased or homemade)
  • 1 Tbs. sugar
  • 1 tsp. mixture of galingale & ginger (or just ginger if you cannot find galingale)
  • 4 tbs. rice flour (or unbleached white)

Boil the apples & raisins until the apples are very soft; drain well. Mash the fruit and place in a pan with the almond milk, spices, and sugar. Cook over medium heat. Add the flour and continue to cook until very thick, adding more flour if necessary.  Sprinkle top with ginger just before serving.

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