Rose Pottage

This pottage needs an introduction.

Source: This recipe taken from Forme of Curye, ab. 1390 A.D. (Pages 30v & 31r). The images below are from the original manuscript as digitized by the John Rylands University Library and the 1780 printing edited by Samuel Pegge.

Rosee Original

Original recipe:

Roſee. - Tak  .

My Translation: 

Rose. Take thick milk as to fore welled. Cast thereto sugar a good portion therein. Minced date, cinnamon and powdered ginger and boil it, and .

Source: Harleian MS. 279, ab 1420 A.D. (from Two Fifteenth-Century Cookery-Books)


Original recipe:

Roseye. - Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; þan take Red Rosys, an grynd fayre in a morter with Almaunde mylke ;þan take Loches, an toyle hem [ with] Flowre, an frye hem, & ley hem in dysshys; þan take gode pouder, and do in þe Sewe, & caste þe Sew a-bouyn þe lochys, & serue forth .

My Translation:

Rose. Take almond milk and rice flour, sugar and saffron and boil them together. Then take red roses and grind fine in a mortar with almond milk. Then take loach and rub them with flour and fry them. Lay them in dishes. Then take good powder and do in the pottage, and cast the pottage above the loach and serve forth.

My Interpretation:

6 cups Almond Milk
1 tsp. powdered ginger
1¼ cup sugar
1 tsp. ground cinnamon
½ tsp. salt
¾ cup rice flour
6 dates, minced
1½ Tbsp. Rosewater

Add instructions


note 1

note 2


Austin, Thomas, comp. Two Fifteenth-Century Cookery-Books. N.p.: Early English Text Society, 1888. Google Books. Web. 21 June 2012. <>

Stratmann, Francis Henry, and Henry Bradley. A Middle-english Dictionary Containing Words Used by English Writers from the Twelfth to the Fifteenth Century. Oxford: Oxford UP, 1891. Print. Available at