Sauce Sarsoun (Harleian MS. 279, c.1430) – Medieval Almond, Sugar & Pomegranate Sauce

Sauce Sarsoun – Almond, Sugar, and Pomegranate Sauce (Harleian MS. 279, c.1430)

Originally recorded in Harleian MS. 279, c.1430

Medieval cooks used jewel-like pomegranate seeds to decorate sauces and meats.

In fifteenth-century English kitchens, sauces were not mere accompaniments but important markers of taste and refinement. Sauce Sarsoun from Harleian MS. 279 is a striking example: a rich blend of almonds, almond milk, wine, and sugar, finished with the jewel-like brilliance of pomegranate seeds. It demonstrates the medieval love of almond-based cookery, the expensive allure of sugar, and the symbolic flourish of garnishes drawn from distant lands.

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

Golden Fritters of the Renaissance – Scappi’s Fritelli di Riso

Vincent of Beauvais, Speculum historiale, France ca. 1294-1297 Boulogne-sur-Mer, Bibliothèque municipale, ms. 130II, fol. 87v.

Fritelli di Riso – Sweet Rice Fritters (Scappi, 1570)

Rice fritters may not sound exciting on paper—but let me tell you, these were the bombdiggity. I originally planned to test a savory version (I thought it might better suit modern palates), but after one sweet trial? Sold. The almond milk and sugar were perfect. Even better, the flavors made a lovely foundation for the  fricassee of rabbit and black broth it was served with. This dish punched way above its weight in the Alesso Course lineup.

Vyolette: A 15th-Century Violet Almond Custard from Harleian MS. 279

.lxxxxj. Vyolette – Violet Almond Pottage

.lxxxxj. Vyolette – Violet Almond Pottage

This pottage blends fragrant violet flowers with thickened almond milk and sweet stewed fruits—a historic, lightly spiced dish drawn from Two Fifteenth-Century Cookery-Books. While not as beloved as its cousin recipe Cxxv. Vyolette, this warming dish remains visually striking and period-appropriate for a historical reenactment feast.

Original:
.lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.

Interpreted Recipe (8 servings)

• 4 cups almond milk
• 1/2 cup rice flour
• 1 tsp ground ginger
• 1/2 tsp each ground galingale and pepper
• 24 figs, minced
• 24 dates, minced
• 2 cups raisins
• Pinch of saffron
• Fresh violet flowers (Viola odorata), chopped, with sprigs reserved for garnish

Instructions:

1. Warm almond milk with saffron over low heat until colored.
2. Add spices, fruits, and simmer until fruit is soft (about 7 minutes).
3. Whisk in rice flour, stirring constantly until thickened to a porridge consistency.
4. Cool slightly, fold in chopped violet petals, and serve with violet sprigs on top.

Kitchen Notes

This dish resembles a medieval breakfast porridge more than a dessert. The almond broth is subtly sweet, spiced, and filled with softened fruit. Violet flowers stirred in at the end retain their color and provide a soft floral finish.

Compared to the more custardy version of Cxxv. Vyolette, this is heartier and less dessert-like, but still appropriate for a spring feast or vigil.

Related Floral Recipes

• Rede Rose – A rose custard with egg yolk and almond milk
• Cviij. Prymerose – Primrose flower with ginger and saffron
• Cxxviij. Flowrys of Hawthorn – Prepared in the same style as vyolet

Flower Usage in Medieval Cooking

Violets, especially Viola odorata, were prized for their scent and beauty. They were used not only in sweet syrups but in stews and broths to signal elegance and freshness. Only scented violets were considered culinary-safe in the Middle Ages.

Refer to our full guide: Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Edible Flower Safety Chart from Agnes deLanvallei:
Medieval Herbs We Grow Chiefly as Flowers (archived)

Labels: violets, medieval recipe, almond pottage, edible flowers, 15th century food

Further Reading: Of March Violets

Explore the poetic and symbolic legacy of violets in “Of March Violets”, a companion piece reflecting on the fragrance, folklore, and meaning of this beloved bloom in medieval and modern imagination.

Whether you're reconstructing a medieval banquet or adding floral flair to a modern meal, edible flowers are a fragrant and flavorful way to connect with the past. These recipes remind us that beauty and sustenance were deeply intertwined in historical cuisine—and they invite us to continue that legacy in our own kitchens today.

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Vyolette: A 15th-Century Violet Custard

Vyolette: A 15th-Century Violet Custard

This creamy, lightly floral custard is adapted from Harleian MS. 279, one of the earliest English recipe collections. Violets, celebrated for their sweet scent and gentle flavor, were often used in both food and medicine in medieval Europe.

Original Recipe:
.Cxxv. Vyolette.—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Interpreted Recipe (Serves 8)

• 1/3 cup fresh violet petals, cleaned and washed
• 1 cup almond milk or milk
• 2 tbsp rice flour
• 1–2 tbsp sugar or honey, to taste

Place petals and milk in a pot on low heat. After 10–15 minutes, once the color has steeped into the milk, add rice flour and sweetener. Stir constantly until thickened to a custard-like consistency. Cool slightly and garnish with fresh violets.

Kitchen Notes

This dish was a unanimous favorite among taste testers. The delicate lavender color and sweet, floral flavor delighted everyone. It’s a perfect springtime offering and has made its way onto the “must serve at feast” list.

Historical & Culinary Notes

• Violets were often preserved in syrup or candied for use in winter months.
• John Parkinson, in Paradisi in Sole (1629), wrote that “the blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
• A Book of Fruits & Flowers (1653) describes violets in both culinary and medicinal applications, including comfort syrups and conserve of flowers.
• According to The Garden of Pleasant Flowers, violets were admired for their cooling, moistening properties—ideal for spring dishes in humoral diets.

Related Resources:

• How to Candy Flowers
• Violet Syrup
• Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Soupes Dorye – Almond Milk Toast with Wine & Spices (1430)

Soupes Dorye and a glass of wine

Soupes Dorye – Golden Almond Milk Toast from Harleian MS. 279

Milk toast often gets a bad rap—but in the Middle Ages, a version like Soupes Dorye would have been a welcome dish on fast days or quiet mornings. This medieval comfort food combines wine-infused almond milk, fragrant saffron, and warm spices poured over toasted bread. The result? A golden, aromatic "pottage" that’s rich without being heavy, and humble without being plain.

This version comes from Harleian MS. 279 (c. 1430), where it’s served warm and dusted with a blend of ginger, cinnamon, sugar, cloves, and mace. As one of my tasters put it: “It smells like Christmas in here.”

As I prepared this dish, one of my tasters remarked, “It smells like Christmas in here.” Indeed, the gentle spice and rich almond aroma evoke warmth and celebration.

Historical Context

Almond milk was not a trendy vegan alternative—it was a culinary necessity during the Middle Ages. Whether due to spoilage risks of dairy or strict religious fasting laws, cooks relied on almond products during over 120 mandated fast days each year. Dairy, meat, and eggs were forbidden during Lent, Advent, and Ember Days. Almond milk, butter, and even almond “cheese” were indispensable kitchen staples.

This dish, a “sop”—toasted bread soaked in liquid—would likely have been served before bed or during fasting seasons. It’s simple, frugal, and comforting.

Original Recipe: Harleian MS. 279

.xxvij. Soupes dorye — Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

Modern Translation

27. Soupes Dorye — Take good almond milk drawn with wine and let them boil together. Add saffron and salt. Then take bread, cut and toast it, and soak it in wine. Lay it in a dish and pour the almond milk syrup on top. Sprinkle with a dredge of ginger, sugar, cinnamon, cloves, and mace. Serve as a good pottage.

Interpreted Recipe (Serves 8 as a main dish)

• 8 C. Almond milk + 1/2 to 3/4 C. white wine
• 1/2 tsp saffron (optional)
• Salt to taste
• 8 thick slices of toasted bread (Rastons, Manchet, or French bread)
• Sweet spice mix: 2 tsp ginger, 2 tsp sugar, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp mace

Heat almond milk and wine gently over medium heat. Add saffron and salt to taste. Toast the bread and slice into thin strips or desired shapes.

Place bread in serving bowls and briefly soak with additional wine (about 1–2 tablespoons per slice, or to taste). Pour the warm almond milk mixture slowly over the bread to soften but not overwhelm.

Sprinkle generously with your sweet spice blend and serve immediately. The bread should soften to a custardy texture without falling apart, soaking up every drop of the golden almond milk broth. This is a dish best savored slowly, with a spoon in hand and a warm drink nearby.

Fun Fact:

“Dorye” may be a variant of dorée (French for “golden”), hinting at saffron-tinted color and lightly browned bread—thus: “Golden Sops.”

Similar Recipes from Other Manuscripts

• Fourme of Curye (England, 1390): Uses almond milk, wine, saffron, and layers of bread and sauce.
• Liber cure cocorum (England, 1430): Red wine and almond milk thickened together, served over wine-soaked bread.
• A Noble Boke off Cookry (England, 1468): Emphasizes layering of bread and almond milk, finished with spices.

---

Related Recipes & Resources:

• Papyns – Medieval Custard with Almond Milk
• Quick Homemade Almond Milk
• Powder Douce & Powder Forte Spice Mixes

---

🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »