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
101. Cristell gely
Take swete wyn that wol hold his colour & boyle youre fisch ther yn & do ther with yn alle maners as thu dost with that othir & gheve hit none othir colour than shalt thu have hit as brygth as silvyr & serve hit forth.
This recipe is in part almost identical to recipe 39 in A Noble Boke off Cookry.
To mak cristalle gilly tak whyt wyne that will hold hir colour and boil the fishe ther in and let it stand and serve it furthe. [A Noble Boke off Cookry (England, 1468)]