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 porke groundyn & ryse cryndd & do hit in a pott with broth of the same porke with saundres poudyr & sygure sesyn hit up with venyger when hit ys y dressyd cast on almondys fryed & cuttyd gyngour mynsyd & poudyr of gyngour.
The title of this recipe looks like it might be a copy error for "Sage", but if so then there must be other errors because the recipe does not match any of the surviving recipes for pork in sage sauce. Nor could I find any other recipes that were similar, so this one may be unique.