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
Loke that thou have god broth & cler almondys grounen tempre it with the broth & drawe it thorow a cloth tak floures of primrose & do ther to & tak braun of hennys & hewe & grynd it & do ther to & let it wellen & do ther to flour of rys tyl it be chargeaunt & do ther to flowres of primerose & [f.23v] ginger & sugre and salt & qwan is sal ben dressed ley on floures of primerose the maner of spices.
While there is no recipe for primrose in Liber, there one in Noble. There is also a version of the recipe in Two Fifteenth-Century Cookery-Books.
To mak prymerolle in pasthe tak blanched almondes and flour of prymerose grind it and temper it with swet wyne and good brothe drawinge into the thik mylk put it into a pot with sugur salt and saffron that it haue colour lik prymerolle and boile it that it be stondinge and alay it with flour of rise and serue it as a standinge potage and strawe ther on flour of prymerolle aboue and ye may diaper it with rape rialle in dressinge of some other sewe. [A Noble Boke off Cookry (England, 1468)]
Prymerose. Take other half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony and Safroune, and take the flowres of the Prymerose, and grynd hem, and temper hem vppe with Mylke of the Almaundys, and do pouder Gyngere ther-on: boyle it, and plante thin skluce with Rosys, and serue forth [Two Fifteenth-Century Cookery-Books (England, 1430)]