Sandra Cross


Pottage Parlour

Almond Pottage

Almond Pottage

Take a pound of almond pafte, and ftrain it with fome new milk; then have a pottle of cream boiling in a pupkin or skillet, put in the milk and almonds with fome Mace, falt and fugar, ferve it in a clean difh on fippets of French bread, and fcrape on fugar.

From: ‘The Accomplished Cook’ Robert May 1671
(All F’s to be read as S)