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 © 2015 by Daniel Myers, MedievalCookery.com
172. Breme yn Brace
Dyght a breme in the same maner take poudyr of canell a grete dele draw hit thorow a streynour with rede wyn boyle clovys macys sygure & saundres set on the fyre when hit boyleth put ther to poudyr of gynger & venygffer & vergeys loke hit be chargeaunt of poudrys lay the breme in a chargear poure the brace a boven & serve hit forthe.
This recipe is a match for recipe 107 from A Noble Boke off Cookry.
To dight a breme in brasse ye shall dight hym in the same manner then tak pouder of canelle and draw theme throughe a strener with red wyn put ther to hole clowes maces pynes and sanders then set it on the fyere and when yt is boilling put ther to pouder of guinger venygar or vergius and let it be chargaut of pouders and lay the breme on a dysshe and pour on the brase and serue it. [A Noble Boke off Cookry (England, 1468)]