Thursday, April 24, 2014

Recipes from the Wagstaff Miscellany - 111 Ffelets of porke yn doryd


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 © 2014 by Daniel Myers, MedievalCookery.com

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111. Ffelets of porke yn doryd
Do awey the skyn of felets of porke & broch hem roste hem take poudyr bast hem take yolkes of eyron drawyn thorow a streynour when the felets be rostyd dry hem that no grece be rennyng uppon hem & endore hem with yolkes of eyron a fore sayde.

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This version is a clear match for recipe 49 from A Noble Boke off Cookry.
To mak pestelles of pork, endored tak and broche pestellis of pork and put of the skyn and rost it then tak poudur and baist it and yolk of egge draw throughe a strener and when they be rosted dry it at the greuyng up and endor hem with yolks of eggs and serue them furthe.  [A Noble Boke off Cookry (England, 1468)]

While there are several recipes for "pommes dorre" (golden apples) in other contemporary cookbooks, these two appear unique in that the pork is not ground and formed into meatballs before cooking.

Tuesday, April 22, 2014

Recipes from the Wagstaff Miscellany - 110 Payn purdyeu


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 © 2014 by Daniel Myers, MedievalCookery.com

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110. Payn purdyeu
Take paundemayn or fresh bredd pare a wey the crustys cut hit in schyverys fry hem [f.69v] a lytyll yn claryfyd hony buture have yolkes of eyron drawyn thorow a streynour & as hote as thu may ley the brede ther yn that hit be al helyd with bature then fry in the same bature & serve hit forth & strew on hote sygure.

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Pain perdu, known to modern English speakers as French Toast, appears in several medieval sources.  This version is a clear match for recipe 48 from A Noble Boke off Cookry.
To mak payn pardieu tak paynmayne or freshe bred and paire away the cruste cutt them in schyues and fry them alitill in clarified butter then tak yolks of eggs drawe throughe a strene as hot as ye may and lay the bred ther in and turn it therin that they be coueryd in batter and serue it and straw on sugur enowghe [A Noble Boke off Cookry (England, 1468)]

There is an obvious error in the Noble version in that the bread is not fried after being coated in batter.

Other versions describe pretty much the same recipe, but are worded differently.
xliij - Payn pur-dew. Take fayre ȝolkys of Eyroun, and trye hem fro the whyte, and draw hem thorw a straynoure, and take Salt and caste ther-to; than take fayre brede, and kytte it as troundeȝ rounde; than take fayre Boter that is claryfiyd, or ellys fayre Freysshe grece, and putte it on a potte, and make it hote; than take and wete wyl thin troundeȝ in the ȝolkys, and putte hem in the panne, an so frye hem vppe; but ware of cleuyng to the panne; and whan it is fryid, ley hem on a dysshe, and ley Sugre y-nowe ther-on, and thanne serue it forht [Two Fifteenth-Century Cookery-Books (England, 1430)]
Payn purdeuz. Take faire yolkes of eyren, and try hem fro the white, and drawe hem thorgh a streynour; and then take salte, and caste thereto; And then take manged brede or paynman, and kutte hit in leches; and then take faire buttur, and clarefy hit, or elles take fressh grece and put hit yn a faire pan, and make hit hote; And then wete the brede well there in the yolkes of eyren, and then ley hit on the batur in the pan, whan the buttur is al hote; And then whan hit is fried ynowe, take sugur ynowe, and caste there-to whan hit is in the dissh, And so serue hit forth [Two Fifteenth-Century Cookery-Books (England, 1430)]

Thursday, April 17, 2014

Recipes from the Wagstaff Miscellany - 109 Long Fryturys


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 © 2014 by Daniel Myers, MedievalCookery.com

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109. Long Fryturys
Make of the same but lat no creme come ther yn loke hit be more styf aftyr ley hit on a clene bord that ys no broddyr than theyn hond take a bone of the ryb of a best wete hym in grece that thy bature cleve nought ther on & stryke of the bature yn to a pan that hit may fal in to smal gobets every fretyre of hondfull longe & serve hem forth hote & strew on white sygure thu may grynd tendyr chese & make freturys in the same maner and yf thu wilt take sodyn porke sodyn tendour & grynd hit ther with make hit in pelets as grete as a negge & that ys freture lumbard.

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This recipe is a match for recipe 47 from A Noble Boke off Cookry.
To mak longe fritturs tak som of the same batter and let none other ther in for it will be the more stiff then lay it on a clene bord that is no brodder than the hond and tak the bone of a ribe of a beste and wet it in grece that the batter cleve not ther on then strik of the bater with a bone in to the pan that it may fall in smalle peces euye fritur a hand full longe serue them hot and strawe ther on sugur and ye may grind thes in the sam manner and ye will tak pork sodden tender and grind therin and mak pilottes as gret as an egge that is called fritture lombard and serue it.  [A Noble Boke off Cookry (England, 1468)]

There are also two related recipes in Two Fifteenth-Century Cookery-Books.


xlvj - Longe Fretoure. Take Milke, an make fayre croddes ther-of, in the maner of a chese al tendyr; than take owt the whey as clene as thou may, and putte it on a bolle; than take 3olkys of Eyroun and Ale, and menge floure, and cast ther-to, a gode quantyte, and draw it thorw a straynoure in-to a fayre vesselle; than take a panne with fayre grece, and hete it on the fyre, but lat it nowt boyle, and than ley thin creme a-brode; than take a knyff, and kytte a quantyte ther-of fro the borde in-to the panne, and efte a-nother, and let it frye; and whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now ther-on, and serue forth [Two Fifteenth-Century Cookery-Books (England, 1430)]
Longe Frutours. Take Mylke And make faire croddes there-of in maner of chese al tendur, and take oute the way clene; then put hit in a faire boll, And take yolkes of egges, and white, and menge floure, and caste thereto a good quantite, and drawe hit thorgh a streynoure into a faire vessell; then put hit in a faire pan, and fry hit a litull in faire grece, but lete not boyle; then take it oute, and ley on a faire borde, and kutte it in faire smale peces as thou list, And putte hem ayen into the panne til thei be browne; And then caste Sugur on hem, and serue hem forth [Two Fifteenth-Century Cookery-Books (England, 1430)]

Tuesday, April 15, 2014

Recipes from the Wagstaff Miscellany - 108 Samatays


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 © 2014 by Daniel Myers, MedievalCookery.com

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108. Samatays
Take vellyd cruddys or they be pressyd do hem yn a cloth wryng out the whey do hem yn a morter grynd hem well with paryd floure & tempyr hem with eyryn & creme of cow mylke & make ther of a rennyng bature than have white grece in a panne loke hit be hote take up the bature with a saucer & let hit renne in the grece draw thyn hond bacward [crossed out: than] that hit may renne [crossed out: bacward] a brode then fry hem ryght well & somdell hard reschelyng & serve hit forth in disches & strew on white sygure.

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This recipe is a close match for recipe 46 from A Noble Boke off Cookry.
To mak samartard tak wetted cruddes er they bee pressed and put them in a clothe and grinde them well to pured flour and temper hem with eggs and cowe creme and mak ther of a good batere that it be rynynge then, tak whit grece in a pan and let it be hete and tak out the batter with a saucer and let it ryn into the grece and draw your hand bakward that it may ryn abrod then fry it welle and whit and somwhat craking and serue it furthe in dishes with sugur ther on [A Noble Boke off Cookry (England, 1468)]

The title of the recipe, along with some of the ingredients, leads me to think it is related to the recipe for Sambocade in Forme of Cury.
SAMBOCADE. XX.VIII. XI. Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel whyte of Ayrenn. & shake þerin blomes of elren. & bake it up with curose & messe it forth [Forme of Cury (England, 1390)]

Tuesday, April 8, 2014

Recipes from the Wagstaff Miscellany - 107 Bastons


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 © 2014 by Daniel Myers, MedievalCookery.com

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107. Bastons
Make a stif bature of yolkes of eyron & paryd floure & sigure a grete dele & a lytyll yest of new ale set hit by the fyre or els in a pot boylyng that hit may take a lytyl hete when hit ys rysyd sweng hit well to gedyr that hit a ghene loke thy oven be hote & clene swepyd poure hit on the floure of the oven & bake hit as french bred than make hit out cut a wey the crustys abovyn the bred of a nobyll & make an hole & reys hit al abovyn under the crust endlyng ovyrtugharte[over thwart?] as thike as thu may with a knyf & so do enyure to the boyfound[bottom?] but safe the boyfound[bottom?] hole & the crust al a boute & fil hit full of claryfyde hony & set on the crust a ghen & set hym on the oven when they be somdell drydd & serve hit forth.

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This recipe is a close match for recipe 45 from A Noble Boke off Cookry.
To mak votose tak gobettes of mary and dates cutt gret sugur and poudur of guinger saffron and salt and mak afoile as ye did be for and do it out of the pot and mak another then tak the for said stuf and couche ther in almost as brod as the foile and wet the bredes of the foille aboue and closse it and bak it essely and when it is bak cutt it in peces eury pece ij enche square.  [A Noble Boke off Cookry (England, 1468)]

There are also two versions of the same recipe in Two Fifteenth-Century Cookery-Books which describe the process much more clearly.
xxv - Rastons. Take fayre Flowre, and the whyte of Eyroun, and the 3olke, a lytel; than take Warme Berme, and putte al thes to-gederys, and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now ther-to, and thenne lat reste a whyle; than kaste in a fayre place in the oven, and late bake y-now; and then with a knyf cutte yt round a-boue in maner of a crowne, and kepe the cruste that thou kyttyst; and than pyke al the cromys withynne to-gederys, an pike hem smal with thin knyf, and saue the sydys and al the cruste hole with-owte; and than caste ther-in clarifiyd Boter, and Mille the crome3 and the botere to-gedere3, and keuere it a-3en with the cruste, that thou kyttest a-way; than putte it in the ovyn a3en a lytil tyme; and than take it out, and serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]
Rastons. Take fyne floure, and white of eyren, and a litul of the yolkes; And then take warme berm, and put al thes togidre, and bete hem togidre with thi honde so longe til hit be short and thik ynogh. And caste sugur ynowe thereto; And then lete rest a while; And then cast hit in a faire place in an oven, and lete bake ynogh; And then kut hit with a knyfe rownde aboue in maner of a crowne, and kepe the crust that thou kuttest, and pile all the cremes within togidre; and pike hem small with thi knyfe, and saue the sides and al the cruste hole withoute; And then cast thi clarefied butter, and medle the creme and the buttur togidre, And couer hit ayen with the cruste that thou kuttest awey; and then put hit in the oven ayen a litull tyme, and take it oute, and serue hit forthe all hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Thursday, April 3, 2014

Recipes from the Wagstaff Miscellany - 106 Vontes


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 © 2014 by Daniel Myers, MedievalCookery.com

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106. Vontes
Take gobets of mary & dates cut sigure & poudyr of gynger a grete dele & safron & salt & make a foyle as thu makest to that othir by fore & do hit out of the panne & than make a nothir take of the forsayd stuf & couch in al most as brod as the foyle & wete the bredys of the foyle a bovyn close hit late it bake forth esyly when hit ys bakyn cut hit in pecys ech off ij & serve hit forth.

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This recipe is a close match for recipe 44 from A Noble Boke off Cookry.
To mak votose tak gobettes of mary and dates cutt gret sugur and poudur of guinger saffron and salt and mak afoile as ye did be for and do it out of the pot and mak another then tak the for said stuf and couche ther in almost as brod as the foile and wet the bredes of the foille aboue and closse it and bak it essely and when it is bak cutt it in peces eury pece ij enche square.  [A Noble Boke off Cookry (England, 1468)]