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 © 2014 by Daniel Myers, MedievalCookery.com
98. Viaund ryall
Grynd reysons draw with bastard clare osey or othir swete wyn the best thu may gete take datys cut grete reysons of coraunce clovis macys pynes & floure of canel yf thu have hit pure hit in a pot & som of the good wyn ther with when hit ys boyled y nowghe take the syrip of the resons & the creme of almonds & past ryall & pynad and gobet ryal & gynger in confite & claryfyd quynsys or chard wardys poudyr poudyr of canell do al thes to gedyr yn a pot set hit on the fyre stere hit wel when hit ys at the boylyng take hit of loke hit be doucet and that hit have y nowgh of poudres & somdell of salt deresse hit forth as a flate potage & yf thu serve hit forth colour hit with blossemys of safron have fisch braune sodyn tendyr & draw yn thorowgh a streynour & colour hit with safron that hit be as brythe as lambur when hit ys cold floresch the sewe ther with in dysches & serve hit forthe.
There is a recipe for viand royal in Ancient Cookery, but it bears only a passing resemblance to the recipe in Wagstaff.
Viande riall for xl. mees. Take a galone of vernage, and fethe hit into iii. quartes, and take a pynte therto, and two pounde of sugree, ii. lb. of chardekoynes (qu. cardamums), a pounde of pasteroiale, and let hit fethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the fettynge doune of the fyre putte the zolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde soy le, and another of fylver foyle, and laye hom on Seint Andrews croffe wysc above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betwene the barres; and serve hit forthe. [Ancient Cookery (England, 1425)]