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 © 2013 by Daniel Myers, MedievalCookery.com
12. Pome perre
Boyle white pesyne hool heme take heme fro the fyre whene they haue restyde a whyle thene take the cleryst in to a nothre pott thene haue mylke of almonde drawyne vp with wyene giges of amely sigure and salte and yf thou wylte reysons fryede w lytull & do to gedyre boyle hit kepe hit and serve hit forth.
This is another odd recipe with no clear parallels in other medieval English cookbooks. The closest thing I could find is a recipe for "White Bruet" from Du fait de cuisine.
23. And first, for your white bruet take almonds according to the quantity of the potage which you are told to make, and have them blanched and cleaned and brayed cleanly, and moisten them with the purée of white peas; and when they are well brayed draw them up with the said broth of peas and put it in according to the quantity of the said almonds; and put in good white wine and verjuice and white ginger and grains of paradise, and everything in measure, and salt, and check that you have not put in too much of anything; and put sugar in according to the quantity of the broth; and then take a fair, large, clear and clean pot and put to boil. And when this is at the sideboard put your fried fish on fair serving dishes and then throw the said bruet on top; and on the potages which you make from almonds from here on, when it is to be dressed do not forget the sugar-spice pellets [dragiees] which should be scattered on top. [Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)]