SC - Documentation

[James L. Matterer]

Philip & Susan Troy wrote:
> 
> Christine A Seelye-King wrote:
> >
> > I have a
> > question, though, what is the line "tempere +in powajes with wyne;"
> > referring to?  Is powajes = pottage? as in the broth and meat?
> 
> You got me.
> 
> Since Austin apparently saw nothing confusing about the term (and
> probably since we're all spoiled by Connie Hieatt's work), we're left
> with a huge question mark, unless perhaps we can look in a
> fifteenth-century English dictionary. The context would seem to indicate
> either the pottage in general is to be thinned down a bit with wine, or
> the last two named ingredients, the cinnamon and the ginger (I think)
> are to be what Scully usually calls "distempered" (basically infused) in
> wine. I think the end result would be more or less the same.
> 
> Adamantius

A Medieval Cookery Book by Adrienne Adams & John L. Anderson, 1962,
defines "powajes" as porridge.

Huen
- -- 
A Boke of Gode Cookery
http://www.labs.net/dmccormick/huen.htm
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