A Boke of Gode Cookery Presents

Sause Blaunk for Capons Sothen

PERIOD: England, 14th century | SOURCE: Arundel MS 334 | CLASS: Authentic

DESCRIPTION: Verjuice Almond Milk Sauce for Fowl


Take almondes, and blaunche hom, and grinde hom, and tempur hom up with verjus, and do therto pouder of gynger, and of canell, and serve hit forthe.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.


  • 1/2 C blanched almonds
  • 1/2 C white grape juice
  • 1/4 C white wine vinegar
  • 2 Tbs. water
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
1. In a blender or food processor grind the almonds to a fine paste, adding water a bit at a time.

2. Add the grape juice, vinegar, and spices, and continue to puree for another minute or two. Pour into a serving bowl, and serve with boiled capon or chicken, or other fowl.

Yields one cup of sauce.

Notes on the Recipe:

This sauce is simply thick sweet-and-sour almond milk, with some familiar spices. I substitute white grape juice and wine vinegar for verjuice.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Sause Blaunk for Capons Sothen © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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