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 sugre & whyt salt and brotz & fyggys & fleysch of hennis & pork & grynd hem wel to gidre tak bred & par awey the our kurste & tak the togher kurst & grynd in stede of lyour & canel gynger & aperty of galyngale grynd it & seson it so it charge wel the colour sal ben of the selve.
I could not find any other version of this recipe, though there are recipes in Liber and Noble titled "Mortrews" that are similar.
For blanchyd mortrews. Sethe hennes and porke, þat is fulle fresshe. Bray almondes unblanchyd and temper hom nesshe With clene brothe, and drawe hom þo. Alay þy flesshe smalle grounden to, And floure of ryce þou grynd also. Cast powder of gyngere and sugur þerinne, But loke þat hit be not to þyn, But stondand and saltid mesurlé And kepe þy dysshe mete for þo maystré. [Liber cure cocorum (England, 1430)]
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)]
Given that the word "rice" shows up in the title of the recipe but doesn't appear in the recipe itself, this might be a case where the copyist unintentionally merged two different recipes.