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
Take a lytylle milke of almonde drawyne up withe wyne & do hit in a pott do ther to figes reysens & datys cut and sygure & good pondys boyle hit up coloure hit withe safrone & messe hit forthe.
There are a number of recipes in medieval cookbooks for "Tayles", or almond-milk jelly slices, but nothing that quite matches in A Noble Boke off Cookry. One of the closest to the Wagstaff version is the following recipe from Two Fifteenth-Century Cookery-Books.
xlviij - Tayloures. Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, and a gode dele Salt, and let boyle a whyle; than take it and ly it wyth Flowre of Rys, or ellys with Brede y-gratyd, and caste ther-to Sugre, and serue forth lyke Mortrewys, and caste pouder of Gyngere a-boue y-now. [Two Fifteenth-Century Cookery-Books (England, 1430)]