Bruet of Almayne (Spiced Wine Broth) — Harleian MS 279 (c. 1430)

Detail from the Banquet du Paon (Chroniques de Hainaut, c. 1447–48) — feasts like these inspired Russell’s Dynere of Flesche.

In John Russell’s Dynere of Flesche, a “pottage of spice and wine” appears beside Herbelade as part of the first course. The closest surviving analogue is Bruet of Almayne from Harleian MS 279 (c. 1430): a smooth, aromatic broth of wine, almond milk, and warming spice. Where Herbelade is cool and green, this dish is rich and golden — together balancing the table in taste and humor.

See the full reconstructed menu here: A Dynere of Flesche — John Russell’s 15th-Century Menu.

What “Bruet” means: from Old French bruir, “to boil” or “brew.” In medieval English cookery, a bruet was a seasoned sauce or broth — rich, spiced, and served as an early-course pottage or accompaniment to meats.

Why “of Almayne”? Almayne = Germany. Late-medieval English kitchens borrowed Central European taste for wine-forward, spice-laden sauces. This “German-style” bruet showcases almond milk, white wine, and warming spices (ginger, galingale, cinnamon, cloves, mace), yielding a golden, aromatic pottage.

Spice Note – Galingale vs. Ginger: Galingale (or galangal) was a favorite medieval spice imported from the East Indies, resembling ginger but sharper and more peppery. English cooks often paired the two — ginger for warmth, galingale for brightness — in “Almayne” and “Lombard” dishes influenced by continental taste. In modern kitchens, you can substitute extra ginger or a touch of cardamom for a similar aromatic lift.

Original Text — Harleian MS 279 (EETS 1888 p. 23)

Bruet of Almayne. Take Almonde mylke and Wyne, and drawe it with powder of Gyngere, of Galyngale, of Canelle, of Clowys, and of Maces, and let hit boyle; and take brawne of Capoun or Hennys, and small cutte, and cast therto; and when hit is boyled, then serve hit forth.

Modern English Rendering

Take almond milk and wine, and blend it with powders of ginger, galingale, cinnamon, cloves, and mace. Bring it to a boil. Add diced cooked capon or chicken, simmer briefly, and serve hot.

Modern Recipe (Tested Redaction)

Yield: 6–8 servings • Time: ~25 min

• 2 cups almond milk
• 1 cup white wine
• 1 ½ cups cooked chicken or capon, diced small (optional for pottage)
• ¼ tsp each ground ginger, cinnamon, cloves, galingale (or nutmeg), and mace
• Pinch saffron (optional for color)
• 1–2 tsp sugar (optional, period-accurate)
• Salt to taste

1. Heat almond milk and wine together over gentle flame.
2. Add spices, saffron, and sugar; stir well.
3. Add diced chicken if using; simmer 10–15 minutes until fragrant.
4. Season with salt and serve warm as a lightly thickened broth.

Flavor profile: warm, spiced, subtly sweet — the golden mirror to Herbelade’s green herb pottage.

Dietary Notes 🥕

• Vegetarian: Omit chicken (almond milk + wine only).
• Vegan: As above; ensure wine is vegan-certified.
• Gluten-free: Naturally GF.
• Allergens: Tree nuts (almonds).
• Camping-friendly: Powdered almond milk + dried spice blend reconstitute easily.

Humoral framing: Almond milk and wine are “moist and warm,” while ginger, galingale, and cinnamon heighten warmth. Served beside the cool, moist Herbelade, Bruet of Almayne creates equilibrium for a balanced first course.

Menu placement (Russell, first course): Listed as “Pottage of spice and wine.” Served with Herbelade and Brawn of Swyne at the opening of the Dynere of Flesche.

Sources & Cross-References

• Two Fifteenth-Century Cookery Books (EETS 1888) — Harleian MS 279 p. 23 (Internet Archive)
• Herbelade — Herb Pottage (Harleian MS 4016)
• A Dynere of Flesche — John Russell’s 15th-Century Menu