Medieval Menu: Lenten Pottage

   Posted by: Julia Redlich   in Medieval Menu, Medieval Miscellany

Digging in the vaults of this website, we came across the medievally-inspired recipes, which our long-time member Julia had provided.  It would be a great pity if they were forgotten.  Today we start with a recipe fitting for the last week of Lent:  Lenten Pottage.


Ingredients (Serves 8)

8 large onions, sliced
125ml sunflower oil
100g ground almonds
½ teaspoon honey
150 ml white wine
150 ml boiling water
8 rounds of bread, cut thickly, crusts removed if desired


Simmer sliced onions in oil until soft and golden.

Soak almonds in honey, 75ml wine and water for about 10 minutes.

Toast the bread slices lightly and place in individual bowls.

Add remaining 75ml wine to onions and heat. Pour the almond milk over the toasted bread and arrange the onions on the top.

Note:  Almond Milk

This is used in many medieval recipes. For the ingredients and method, see above.
If using for a dessert, add a little extra honey and substitute milk for water.

This entry was posted on Sunday, April 14th, 2019 at 12:53 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One comment

Adrienne Perkins

This sounds very interesting ,may well give it a try. Find these old recipes very interesting but don’t often see them. Would this be part of a main course or more of a desert.

April 14th, 2019 at 14:20

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