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
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.
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)]