Capoun in Consewe – Medieval Chicken in Almond Broth (Harleian MS. 279)

Capoun in Consewe (Harleian MS. 279, c.1430)

Capoun in Consewe – a luxurious, restorative pottage of chicken in almond broth.

Capoun in Consewe appears as recipe no. lxiiij in Harleian MS. 279 (c. 1430). The word consewe likely draws on Old French roots with the sense of “to comfort/strengthen,” which suits the dish: a nourishing chicken pottage scented with parsley and savory, enriched with almonds (or egg yolks), and finished with sugar.

A capon (a castrated rooster) signaled luxury; almonds and sugar were costly imports. Together they elevate a simple boiled fowl into something fit for feast tables and restorative cookery. In humoral terms, parsley and savory (hot & dry) balance the warm, moist qualities of chicken and almond milk—this is flavor and medicine in tandem.

Herbs in Context

Parsley was praised for aiding digestion and “opening the stomach.” Savory brought a peppery sharpness and was used to correct heaviness and “wind.” Their pairing keeps the dish lively and balanced.

🍲 Did You Know?

Capoun in Consewe functioned much like modern chicken soup: gentle enough for the sick or weak, yet refined enough for feast service—especially with the luxury of almonds and sugar.

⚖️ Ingredients in Humoral Balance

• Capon / Chicken – Warm & moist; gentle, nourishing flesh.
• Parsley – Hot & dry; aids digestion, “opens the stomach.”
• Savory – Hot & dry; sharp corrective for heaviness/wind.
• Almonds / Almond milk – Warm & moist; luxurious richness, easily digested.
• Egg yolks – Hot & moist; fortifying thickener (optional).
• Sugar – Warm & moist; balancing sweetness, a mark of elite dining.
• Salt – Cold & dry; flavor enhancer and practical preservative.

Together these create a restorative, balanced pottage—truly medieval “chicken soup for the soul.”

Side-by-Side Recipe

Original (Middle English)

.lxiiij. Capoun in consewe.—Take a Capoun, & make hem clene, & sethe hym in Water, percely, Sauereye & Salt; & whan he his y-now, quarter hym; þan grynde Almaundys. & temper vppe wyth þat brothe of þe Capoun; or ellys take þe ȝolkys of Eyroun, & make it chargeaunt, & strayne þe Almaundys & boyle it; take Sugre a goode porcyoun, & do þer-yn; & when it ys y-boylid, ley þe Capoun in þe dysshe, & put þat Sew a-boue, & strawe þer-vppe-on Sugre, & send it yn with alman̛.

Modern Translation

Take a capon and clean it well. Boil it in water with parsley, savory, and salt. When it is cooked, cut it into quarters. Grind almonds and mix them with the broth from the capon (or else thicken the broth with egg yolks). Strain the almond mixture and boil it. Add a good portion of sugar. When boiled, place the capon in a dish and pour the sauce over. Strew sugar on top and serve it with almonds.

Modern Recipe

Capoun in Consewe (Serves 8)

Ingredients

• 1 whole chicken (or capon if available), cleaned
• 8 cups water
• 1 small bunch parsley
• 1–2 tsp savory (or thyme as a substitute)
• 1 tsp salt (to taste)
• 2 cups unsweetened almond milk (or 1 cup ground blanched almonds tempered with broth)
• 2–3 egg yolks (optional, for richer thickening)
• 1/2–3/4 cup sugar (to taste)
• Extra sugar for sprinkling
• Toasted slivered almonds, for garnish

Method

1. Place chicken in a pot with water, parsley, savory, and salt. Simmer until tender, 45–60 minutes.
2. Remove chicken, cut into quarters, and keep warm.
3. Blend almond milk with 2–3 cups hot broth (strain if you prefer very smooth).
4. Optional: Beat egg yolks and temper with hot liquid, then whisk into the almond broth for a richer sauce.
5. Return almond broth to the pot, add sugar, and simmer gently until slightly thickened.
6. Arrange chicken on a serving dish, pour the almond sauce over, sprinkle with sugar, and garnish with toasted almonds.

📜 Historical Context

In the 15th century, English dining was shaped by continental influences, especially from France and Italy, where the blending of savory and sweet was fashionable. This taste for balance — herbs with sugar, meat with fruit or almonds — can be traced to Arabic culinary traditions transmitted through Spain and Sicily. Capoun in Consewe reflects this cultural exchange: a dish that was nourishing, elegant, and in step with the prestige trends of the age.

💰 Ingredients & Social Status

Almonds and sugar were not everyday staples but costly imports. Almonds came primarily from Mediterranean trade routes, while sugar was brought in limited quantities from Cyprus, North Africa, and Venice. For most households, such ingredients were unattainable, but for aristocrats and wealthy merchants they were markers of status. To serve a capon in almond-sugar broth was to signal both refinement and access to global trade — a dish that spoke of wealth as much as nourishment.

🍽️ Modern Variations

Today, Capoun in Consewe can be recreated with more accessible ingredients. Chicken replaces the rarer capon, and commercial almond milk makes preparation simple. Sugar can be reduced for modern palates or partially replaced with honey for a gentler sweetness. Thickening can be achieved with egg yolks, rice flour, or cornstarch, depending on preference. Some cooks choose to serve the dish with rice, buttered kale, or rustic whole grain bread, highlighting its comfort-food qualities while keeping true to the balance of herbs, almond richness, and subtle sweetness that defined its medieval character.

Final Thoughts

After boiling, I gave the chicken thighs a quick crisp in the oven, which added a lovely texture. I paired them with buttered wortes, rice, and a side of rustic whole-grain bread with butter to round out the meal.

My taste testers were pleasantly surprised to find that this comforting “chicken and rice” dish traced its roots back to 1430! The summer savory brought a bright, peppery-citrus note that balanced the richness of the almond milk and sugar in the gravy. Even as the sauce cooled, we kept dipping bread and chicken into it — determined to savor every last drop.

Serving Suggestion

• A small mound of Ryse of Flessh (or plain white rice) to catch the sauce
• Buttered Wortys (buttered kale) for color and balance
• A slice of rustic whole-grain bread (a La Brea-style boule is a fine modern stand-in)

 Dietary Notes

• Gluten-Free: Naturally (check bread/side choices).
• Vegetarian/Vegan Adaptation: Use rich vegetable stock; thicken with almond milk + extra ground almonds (omit egg yolks).
• Allergens: Nuts; eggs (optional).

If you enjoy almond-based pottages, see also Sauke Sarsoun — another 15th-century chicken sauce from Harleian MS. 279, sweetened with wine and sugar and garnished with pomegranate.