Buknade (Medieval English Pottage) Recipe

Name: Buknade (Medieval English Pottage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sprigs parsley; 3 sprigs hyssop; 3 leaves sage; 5 cups chicken stock; 1 pinch mace, ground; 1 pinch clove, ground; 1 pinch saffron; salt; 12 ounces chicken, cooked; 3 egg yolks; 1/2 teaspoon cider vinegar; white pepper, to taste; ground ginger, to taste

Servings: persons

3 sprigs parsley
3 sprigs hyssop
3 leaves sage
5 cups chicken stock
1 pinch mace, ground
1 pinch clove, ground
1 pinch saffron
salt
12 ounces chicken, cooked
3 egg yolks
1/2 teaspoon cider vinegar
white pepper, to taste
ground ginger, to taste

1
Chop parsley, hyssop if available and sage leaves without stems.
2
Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
3
Shred chicken (without skin), add to simmering stock.
4
Beat egg yolks.
5
Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
6
Add vinegar, pepper, ginger and salt to taste.
7
Serve immediately.

744

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 sprigs parsley, 3 sprigs hyssop, 3 leaves sage, 5 cups chicken stock, and more.

Yes, Buknade (Medieval English Pottage) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buknade (Medieval English Pottage)

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