Tuesday, December 24, 2013

Recipes from the Wagstaff Miscellany - 86 Perys in confyte

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


86. Perys in confyte
Take hony boyle hit a lytill do ther yn sigure poudyr of galentyn & clovis brucet[?] anneyce safron & saundris & cast ther yn the peris sodyn & paryd & cutt in pecys & wyn & venyger sesyn hit up with poudyr of canell so that be broun ynow [m?]ake whentheses in the same maner al but venyger & put ther to clovys & macys and ys thu will take datys mynsed & do ther to & colour hit with safron.


There is a version of Pears in Confit in Forme of Cury, but it is decidedly different than the Wagstaff version.

PEERES IN CONFYT. XX.VI. XII. Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.  [Forme of Cury (England, 1390)]

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