Thursday, July 31, 2014

Recipes from the Wagstaff Miscellany - 123 Crustad lumbard


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

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123. Crustad lumbard
Make large cofynys take datys pyke out the skynnys & yf thu wilte thu may cut thy datys or els stop hem with blanch poudyr with yn & do ther to grete gobets of marye & couch ther yn rabets with the marye & small bryddys perboylyd well in fat broth & couch in ther to clovis macys reysons of corauns & fry pynes & strew theron & set hem yn ther own syrip of creme of cowmylke yolkes of eyron & good poudyr sygure saundres safron & salt fyl hem ther with and on fisch days boyle wardons tendyr or othir perys pare hem & hole hem at the crown fil hem full of blaunch poudyr & turne yn the pouydyr of gyngour that the poudyr lese ther yn & set hem in cofyns & the stalkes upward & yf thu wilte thu may turne hem that they be hid yn bature & fry hem or thu couch hem let no flesch come ther to make thy syripe of thicke mylke of almondys make up thu crustardys as thu dedyst on fisch days when they be bake yf thu wilte thy may gylte the stalkys of the perys & syve hem forth.

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This recipe is a match for recipe 62 from A Noble Boke off Cookry.
To mak custad lombard mak a large coffyn then tak dates from the stones tak gobettes of mary and smalle birdes and parboile them in salt brothe and couche ther in then tak clowes mace and raisins of corans and pynes fryed and strawe ther on and sett them in the oven to bak and luk ye haue a coup of cowes creme yolks of eggs good pouderes saffron sanderes and salt then fill the coffins ther with, and on fishe daies boille wardens or other peres paire them and hole them at the crown then fill them full of blaunche poudur and torn them in blaunche poudur and skoche them all about that the pouder may abid ther in then set the stalks upryght and ye may mak your coup of creme of almondes and shak up your custad as ye did of flesche and when they be bak gilt the stalkes of the peres and serue them.  [A Noble Boke off Cookry (England, 1468)]

There is a recipe for "Custard Lombard" in Two Fifteenth-Century Cookery-Books, but the wording is significantly different.
Custard lumbarde. Take good creme, and ffoiles of and yolkes And white of egges, and breke hem thereto, and streyne hem all thorgh a straynour till hit be so thik that it woll bere him self; And take faire Mary, And Dates, cutte in ij. or iij. and prunes, and put hem in faire coffyns of paast; And then put the coffyn in an oven, And lete hem bake till thei be hard, And then drawe hem oute, and putte the licoure into the Coffyns, And put hem into the oven ayen, And lete hem bake till they be ynogh, but cast sugur and salt in thi licour whan ye putte hit into the coffyns; And if hit be in lenton, take creme of Almondes, And leve the egges And the Mary.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Tuesday, July 29, 2014

Recipes from the Wagstaff Miscellany - 122 Pyes of flesch capons and fesaunttes


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

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122. Pyes of flesch capons and fesaunttes
Take good beef & sethe ther with pork wele or venyson hewyn small do ther to [f.71r] poudyr of pepyr canell poudyr of clovis gyngour & mynsyd datys yf thu wilee & reysons of coraunce & medyll hit with venyggour safron & salt & take hit in thy moneys if hit be welle sesond than couch hit in large cofyns & close yn capons or fesauntes hole or yf thu wilte cut hit in pecys colour hem well with safron & put ther yn othir wylde foule what thu wilte & plant hit with half yolkes of eyron & strew on clovis macys & datys mynsyd corans & quibibis close hem & bake hem longe & sokingly & serve hem forth with the fyrst cource.

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This recipe is a match for recipe 61 from A Noble Boke off Cookry.
To mak pyes of flesche of capon or of fessand tak good beef pork vele and venison hew it smalle do ther to pork of peper clowes maces guinger and mynced dates and raissins of corans mete it with malmsey or vergius and cast in saffron and salt and luk it be welle sessoned then couch it in a large coffyne and couch in the capon or fessand hole and if ye wille smyt them in peces and colour them with saffron and put in it other wild foule if ye wille and plant ther in hard yolks of egges and strawe on clowes maces dates mynced raissins of corrans quybibes then close them up and bak them and serue them [A Noble Boke off Cookry (England, 1468)]

The combination of capon and pheasant in a pie, along with the other meats listed, is unusual.  I have not found any related recipes in other contemporary sources.

Thursday, July 17, 2014

Recipes from the Wagstaff Miscellany - 121 Bakyn purpays


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

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121. Bakyn purpays
Poudyr purpays perboyle hit well strip the skyn of take poudyr of pepyr canel yf hit be nede medyll hit with the fysch close hit up with foulys of past & bake hit venyson in the same maner.

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This recipe is a match for recipe 60 from A Noble Boke off Cookry.
To bak porpas sturgion or turbot tak poudred porpas and parboile it welle and stripe of the skyn and tak pouder of pepper and canelle. and it be ned meld it well with the fische then close it up in the foile or paiste and bak it, and ye may tak venyson in the sam manner.  [A Noble Boke off Cookry (England, 1468)]

The reference to venison is noteworthy in that porpoise was the common fish-day substitution for venison, to the point that many recipes for porpoise call for it to be served with frumenty, which is the typical side dish for venison.

Tuesday, July 15, 2014

Recipes from the Wagstaff Miscellany - 120 Tartelets


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

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120. Tartelets
Take small cofynys in the same maner as thu madyst that othir make thy stuf of boylyd fyges & spycys what thu wilte or yf thu wilte fisch or flesch & sesyn hit up in the same maner & fyll youre cofyns ther with ye may fry hem bake hem whethir ye wilt.

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This recipe is a match for recipe 59 from A Noble Boke off Cookry.
To mak tartalettes, mak smalle coffins in the same manner as ye did the tother and mak your stuf of boylled figges ground and good powdure and spices and put ther to other fische or fleshe and sesson it up in the same manner and fille the coffins ther with and ye may fry them or bak them whedure ye wille and serue them [A Noble Boke off Cookry (England, 1468)]