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
125. Chauet Ryall
Take marye cut yn grete gobets & couch hit in smal cofynnys & small bryddys perboyle also ther with also and yf thu wilte rabets & datys cut grete sigure vergeys safron & salt loke hit stond well by the marye put to pousyr gyngour poudour lumbard close hem bake hem & serve hem forth.
This recipe is a close match for recipe 66 from A Noble Boke off Cookry.
To mak chewettes rialle cutt mary in small peces and couche it in smale coffins with smale birdes parboiled or rabettes and dates put ther to sugur salt vergious and saffron and luk it stond welle by mary put ther to pouder of guinger and other good pouders then close them bak them and serue them. [A Noble Boke off Cookry (England, 1468)]
None of the recipes for chewetts that I could find in the other medieval sources uses this particular combination of ingredients.