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
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.
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)]