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
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.
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)]