Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
82. Paynd foundow
Take bred frye hit in grece or yn oyle put yn rede wyne & grynd hit with reysons & draw hit with claryfyed hony & gryre [gleyre] of eyron & watyr scom hit clene & put hit to that othir do ther to clovys macez & gynger mynsed [f.65r] & good poudyr & salt loke hit be stondyng & floresch hit with anies in confite.
This recipe is clearly a version of the following recipe from Forme of Cury.
Payn Fondew. XX.II. XIX. Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres of ayrenn wiþ a litel water and bete it wele togider with a sklyse. set it ouer the fires and boile it. and whan the hatte arisith to goon ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt. [Forme of Cury (England, 1390)]
What is interesting is that despite the differences in directions and ingredients, both recipes include the step of clarifying the mixture (the egg whites bind to the impurities during boiling and then are skimmed off) and both state that the final dish should be "stondyng".