Nourissant Potage de Sante
From The closet of Sir Kenelm Digby Knight opened, 1910
Avoid adding fresh water during cooking.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 85. The excerpt below is the record exactly as published.
NOURISSANT POTAGE DE SANTE Fill a large earthen pot with water, and make it boil ; then take out half the water, and put in Beef and Mutton (fit pieces) and boil and skim : and as soon as it boils, season it with Salt and Pepper. After an hour and half, or two hours, put in a Capon, and four or five Cloves ; when it is within a good half hour of being boiled enough, put in such herbs, as you intend, as Sorrel, Lettice, Purslane, Borage and Bugloss, or Green-pease ; and in the Winter, Parsley-roots and White-endive
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Cook this with the app: pantry check, scaling, and the assistant.