A Pudding of Raisins
4-6 Apples, peeled, cored, and sliced
225g (8oz) Raisins
340g (12 floz) Almond Milk
4 tbsp Rice flour (or unbleached white flour)
1 tbsp Sugar
1 tsp Mixture of Galingal and Ginger
Boil the apples and raisins until the apples are very soft, drain well.
Mash the fruit and place in a saucepan with the almond milk, spices, and sugar.
Cook over medium heat.
Add the flour and continue to cook until thickened.
Sprinkle top with ginger just before serving.
Serves 4.
A Potage of Roysons
Take Raysonys, and do a-way the kyrnellys, and take a part of Applys, and do a-way the corys, and the pare, and bray hem in a mortere, and temper hem with Almande Mylke, and melle hem with flowre of Rys, that it be clene chargeaunt, and straw vppe-on pouder of Galygale and of Gyngere, and serue it forth.
from a 15th-Century Cookery-Book
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