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
113. (Hattes) In lentyn
Thou may make thy past of paryd floure knodyn with milke of almondys & put ther to alytyll safron take fresch samon base melete & the lyver of fisch sodyn & groundyn & a lytyll fruyte ther with & yf thu wilte poudrys safron & salt make thy bature of paryd floure & milke of almondys & dryght hit in the same maner as thu dedyste byfore.
While the name "Hattes" is implicit in the title, it is explicitly included in the corresponding recipe (number 51) in A Noble Boke off Cookry.
To mak hattes in lent mak a paist of pured flour knoddene with mylk of almondes then tak saffron eles base or molet and the leuer of the fishe sodden and grond put them to alitille fritture pouder of saffron and salt and mak the bater of pured floure and almond mylk and do it as ye did be for. [A Noble Boke off Cookry (England, 1468)]The list of fish from the Noble version seems to have left out salmon - perhaps a copying error that collapsed "saffron take fresh salmon" into just "saffron".