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
188. Hote Mylke of Almoundys
Blaunch almoundys grynd hem tempyr hem up with fayre watyr do to sygure or hony claryfyd sett hit on the fyre steyr hit well when hit boyleth serve hit forth hote & bredd tostyd yn othir dysches.
This recipe is a match for recipe 123 from A Noble Boke off Cookry.
To mak hot mylk of almonds tak blanched almonds and grind them and draw them with faire water and sugur or Hony clarified then salt it and boile it and serue it furthe hoot and toisted bred ther in. [A Noble Boke off Cookry (England, 1468)]