A Potage of Roysons: Medieval Apple and Raisin Rice Porridge from Harleian MS 279

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Cxxxvj. A Potage of Roysons – apple, raisin, almond milk, rice flour, ginger, and galangal

A Potage of Roysons – Medieval Apple and Raisin Rice Porridge

There are recipes that sweep into the medieval kitchen wearing gilt and peacock feathers, and then there are recipes like A Potage of Roysons. This one arrives quietly with apples, raisins, almond milk, rice flour, ginger, and galangal. It sounds simple. It is simple. But it is not nearly as plain as it first appears.

The original recipe is only a few lines long, yet those few lines give us several excellent little mysteries. Why do the raisins have “kernels”? What does the cook mean by temper? How thick is clene chargeaunt? And why, after all that careful instruction, does no one actually tell us to put the pot over the fire?

I first made this pottage in 2016 and served it at an SCA breakfast. It went over well, although one of the kinder verdicts was, “Tasty, but not delicious.” Honestly? Fair. I have made similar dishes with more sparkle, and I have never been a devoted member of the raisin fan club. Still, there was enough here to make me curious, and curiosity is usually where the good cooking begins.

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Apple Moyle, a warm apple and almond rice pottage reconstructed from Harleian MS 279, c. 1430

Apple Moyle: A Sweet Medieval Apple Porridge from Harleian MS 279

Apple Moyle is the sort of dish that makes a medieval manuscript feel suddenly close enough to touch. Ground rice and almond milk cook into a soft, creamy pottage; small pieces of apple settle into it; sugar, saffron, and sweet spices turn an armful of familiar ingredients into something warm, golden, and unmistakably fifteenth-century.

It is comforting without being plain and rich without being heavy. The apples are not puréed away. They remain as tender little morsels inside the smooth rice-thickened base, giving each spoonful a bit of orchard brightness. My testers liked this one enough that the final serving inspired what can only be described as a very polite spoon duel.

Why You Will Love This Recipe

• It is warm, gently spiced, and deeply comforting.
• The ingredient list is short and naturally dairy-free.
• It works beautifully as a modern camp breakfast or a small pottage course.
• The rice flour thickens the almond milk without eggs, butter, or wheat.
• It reheats well with a small splash of almond milk.

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Historical Integrity Statement: The manuscript clearly names rice, almond milk, apples, sugar, saffron, and “good powder,” and it preserves the basic order of preparation. It does not provide quantities, cooking times, a final consistency, or the composition of the spice powder. The measurements below are my tested reconstruction. Fine rice flour replaces rice freshly ground in a mortar, Powder Douce is my interpretation of “good powder,” and salt is an optional modern addition.