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 afayr pot & do in gres and fleysch hylle it wel & do in good poudre of ginger & of galingale & do in vyn & do it from the fyer & cure if fro cold & do the to salt.
This simple recipe does not seem to have any close matches in other sources. It is similar to the "Stewed Lombard" recipe from Noble, except that it lacks both onions and almonds. Similarly, it has a lot in common with galantine recipes such as the one from Liber, but does not include the bread crusts that is the first ingredient in all of those recipes.
To mak stewed lombard tak pork and rost it and chop it into a pot with wyne sugur and hole clowes onyons guingere saffron and sanders then fry almondes and temper them up with wyne pouder gyngyure canelle and galingale and serue it. [A Noble Boke off Cookry (England, 1468)]
Galentyne. Take crust of brede and grynde hit smalle, Take powder of galingale and temper with alle Powder of gyngere and salt also. Temper hit with venegur er þou more do, Draw3e hit þurughe a streynour þenne, And messe hit forthe before gode menne. [Liber cure cocorum (England, 1430)]