Recipes from John Crophill's Commonplace Book (Harley MS 1735)
This manuscript is dated before 1485.
The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.
Images of the original manuscript are freely available on the British 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
Tak hennes flesch & pork & sethz to gidre tak it up & pyk outh the bonys hewe it smale grynd wel kast it ageyn in to the brothz charge it with myed wastel bred colour it with saffron [f.19r] boylle it & gwan it is boylled set it of the fyr lye it with yelkys eyren florysch the dysch with poudre.
This recipe continues the sequence of recipes with clear matches in Liber Cure Cocorum.
Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne. Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys. Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne. Colour hit with safron, at þat tyde. Boyle hit and set hit doune be syde. Lye hit with ȝolkes of eren ryȝt, And florysshe þy dysshe with pouder þou myȝt. [Liber cure cocorum (England, 1430)]
There are also corresponding recipes in both Forme of Cury and A Noble Boke off Cookry.
Mortrews. XX.II. V. Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng, and flour it with powdour gynger. [Forme of Cury (England, 1390)]
A Martins Of Flesche. Tak mortyns of flesche tak hennes and freche pork and sethe them to gedour then tak them up and enbane them for the nonse and hewe the pork and grain it and cast it in again and chargejour it with myed bred and colour it with saffron and boile it and set it down alay it with yolks of eggs and staunch it with pouder and serue it. [A Noble Boke off Cookry (England, 1468)]