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
9. Lentyn foyles
Take the same maner of herbes as thu dost to jowtys and onyons clere paryde perboyle heme presse out the watyre do heme yne a potte frye reysons in clere oyle that haue be fryede yne byfore and do there to withe a perty of the oyle and boyle hit vp with the mylke of almondys and put there to sugure & salte.
I haven't found any clear parallels to this recipe. The combination of herbs, onions, raisins, and almond milk is very unusual.