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
138. A Colde Bakyn Mete
Grynd reysons & yf thu wilte thu may boyle fegys & grynd hem ther with & temper hem up ther with sewte wyne as chargeaunt as thu may do ther to clovys macys pynes corauns datys mynsyd sygure & salt set hit on the fyre stere hit well when hit boyleth take hit of have small cofyns with low brerdys bakyn by fore & endore the brerdys with & fyll hem with safron & syryp & florych hit with anneys in confite & yf thu wilte thu may take cornels of walchnotys pike of thy skyn make hem as clene as thu may and as white he in a lytyll safron watyr set a pyn or a nedyll in hem & hold hem upryght in thy hond let not hem be to wete & ley goldfayle with that othir hond with a thyng made ther fore & blow ther on esyly with thy mouth & that shall make thy gold to a byde & so thu may gylt ovir & florich thy bakyn mete ther [f.72v] with and so thu may florich eny colde mete that ys bakyn & thu may make hit in a potage yf thu wilt that ys colde.
I could not find any recipes similar to this one. What's more, the detailed instructions for using gold leaf are unique among the cookbooks I've worked with.