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.

“The Feast in the House of Levi” (detail), Paolo Veronese. Used here as period context for a Renaissance savory pie.

Del Brodo Saracenico – Saracen Chicken with Fruits & Almonds (Redon, 1998)

Del brodo saracenico appears in medieval Italian sources and in modern redaction by Odile Redon et al. (1998). It marries roasted capon or chicken with wine, tart “acid juices,” toasted bread, almonds, dates, raisins, and a gentle spice blend—classic agrodolce (sweet-tart) Renaissance vibes with an evident Mediterranean/Arabic influence.

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📜 Original Historic Recipe

Latin (Liber de Coquina, late 13^th c.)

De brodio sarracenio: pro brodio sarraceno, accipe capones assatos et ficatella eorum cum speciebus et pane assato tere bene, distemperando cum bono vino et succis agris. Tunc frange membratim dictos capones et cum predictis mite ad bulliendum in olla, suppositis dactilis, uvis grecis siccis, amigdalis integris mondatis et lardo sufficienti. Colora sicut placet.

English (modern translation)

“Saracenic broth: to make Saracenic broth, take roasted capons and their livers with spices and toasted bread, pound them well, diluting with good wine and acidic juices. Then cut the capons into pieces and cook in a pot with the ingredients mentioned before, placing on top dates, Greek raisins, whole peeled almonds, and sufficient lardo. Color as you like.”

Note: Source and translation discussion in the references below.

Soupes Jamberlayne: Sops of Bread in Mulled Wine (Harleian MS. 279, ~1430)

Kitchen Adventures – Soupes Jamberlayne: Sops of Bread in Mulled Wine (Harleian MS. 279, ~1430)

Soupes Jamberlayne – A Toasty, Spiced Bread & Wine Potage

Soupes Jamberlayne, also known as Sops Chamberlain, is a strikingly simple yet elegant medieval dish consisting of toasted bread soaked in sweetened, spiced wine. Served warm and finished with a dusting of "white powder" (likely Powder Douce or sugar), it walks the line between a drinkable porridge and a spoonable dessert.

This dish hails from the Harleian MS. 279 (~1430) and is a wonderful candidate for both feast tables and historical breakfast spreads. In fact, we had it incorrectly described on our What Did People Eat for Breakfast in the Middle Ages? page — it is not a porridge of grain and greens, but a warming wine potage! Perfect for chilly mornings or late suppers.

Its ease and flexibility make it a terrific option when you need a fast, flavorful, and filling dish for your table. Bonus: It’s delicious with leftover bread like Rastons.

The Original Source

From: Two Fifteenth-Century Cookery-Books

.xxviij. Soupes Jamberlayne [Chamberlain] – Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure & hange it on a pynne, an caste ale þer-to, an let renne twyis or þryis throgh, tyl it renne clere; an þen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche powder y-now þer-on; an þan caste þe same lycour vp-on þe same soppys, an serue hem forth in maner of a potage.

Interpreted Recipe (Serves 8 as Side)

• 2 cups red wine (something fruity like Hunter Red)
• 1 tbsp cinnamon
• 1 tbsp ginger
• 1 tbsp sugar (or more to taste)
• 1 loaf toasted white bread (like Rastons), cut into finger-length strips
• Powder Douce or sugar for garnish

Instructions:

1. Combine the wine, cinnamon, ginger, and sugar in a pot and bring to a gentle boil. Simmer for 5 minutes.
2. While the wine heats, toast the bread and slice into finger-sized strips.
3. Optional: Strain the wine mixture through cheesecloth 2–3 times to clarify.
4. Briefly dip toasted bread strips into the wine mixture. Lay in bowls or a serving dish.
5. Pour more of the hot wine over the sops and sprinkle generously with Powder Douce or sugar.

Note: Avoid oversoaking the bread or it may fall apart. For presentation, consider layering the bread after pouring the wine.

Tasting Notes

This dish is remarkably comforting — reminiscent of mulled wine and French toast. The spices accentuate the wine’s fruitiness, while the bread provides body and texture. It’s easy to imagine this being a nobleman’s breakfast or a light late-night supper in colder months.

Try serving this at a feast breakfast or during a winter revel. It can also double as a simple medieval dessert.

#medievalfood #scafeast #scacook #historicfood #harleianMS279 #medievalbreakfast #breadandwine

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🍽 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 Pan – 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 »