[Sca-cooks] Egredouce - i.e. Glop

[Michael Gunter]

> I'm getting the aigre part -- vinegar, but where's the douce? I think
> this is the first egredouce I've ever seen that doesn't have a
> sweetening agent... I believe most of the recipes I've seen have been
> for sort of sweet-and-sour dried-fruit chutney sauce over fried fish or
> meat. 

I fully agree and was rather confused about that as well.
The recipe comes from Two Fifteenth Century Cookbooks p. 31/58
 
I keep wondering if this was a simple pottage and mis-titled.
I'd like to find the real name but I'll keep making it.
 
> Adamantius (away from his desk right now, but later)

Gunthar