[Sca-cooks] Nola´s Pipe Pottage

[Suey]

Many thanks for all your suggestions for hurrying up the process of 
pushing almond milk through a cheesecloth. As per Nola's recipe below, 
the task was compounded with grape skins and seeds. I did stain the 
liquid through  a metal strainer first which seemed to eliminate the 
skins and seeds of the grapes, leaving me with the almond meat. Then I 
found the burlap faster than a coffee filter. Next time I will pull the 
sides together and press it - many thanks. Now I have something like 
almond grape juice.

The liquid I have obtained from my recipe below is about 2 cups.

As per Brighid and the Castellan translation this is a sauce. That is a 
broad term in medieval recipes. It could be a soup, soppes, gravy, 
sauce. In this case I don't know what it is or what it should be used for.

My first inclination would be to add eggs and make it a flan or pudding 
due to the addition of sugar???
What do you think?


PIPE POTTAGE ADAPTED FROM NOLA XVI-4 POTAGE DE CAÑONADA //

Ingredients

1 c toasted almonds

1 slice toasted bread

¼ c vinegar

1 1/2 lbs bunches green grapes

1  lbs bunch red grapes

1 tbsp sugar

1 tsp cinnamon

Garnish:

sugar

Preparation

Shell almonds by boiling water in a saucepan. Add almonds. Let sit a few 
minutes. Pop them out of their skins. Toast them. Put them in a food 
processor. Soak bread in 2 tbsp vinegar and add that to the almonds and 
grind. Add the rest of the vinegar and blend well. Add the grapes and 
blend again. Strain all though a cheese cloth. Put the liquid in a pot. 
Heat and add sugar and cinnamon. Mix well and when warm pour into soup 
bowls. Garnish with sugar.


Brighid's translation is:

*19. POTTAGE OF /CAÑONADA/*

/POTAJE DE CAÑONADA/

Take almonds which should be toasted, and grind them well in a mortar; 
and take a crustless piece of toasted bread, and soak it in white 
vinegar, and squeeze it well with your hand, and grind it with the 
almonds all together; and after it is all ground, blend it with sweet 
white vinegar; and before you blend it, put into the mortar two or three 
bunches of white grapes and another two of black ones at the same time, 
and then strain it all through a woolen cloth; and put it in the pot, 
and put sugar and ground cinnamon in it. and this sauce must taste a 
little of vinegar; and cook it; and when it is cooked, prepare dishes, 
and put sugar on each.
Suey