Recipes from John Crophill's Commonplace Book (Harley MS 1735)
This manuscript is dated before 1485.
The 69 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 almaunde melk colour it with saffron forse it with good poudre tak fat fleysch wel soden hew on smale gobets do ther to lye it with amydon or with bake flour boille it set it don florysch it with poudre.
As with the recipe for Jussel, Bukkenade is a fairly common dish. However the recipes in Liber and Noble are the only ones I have found that are similar to the Crophill verison.
Bucnade. Take almonde mylke as I con preche. Coloure hit with safron as I þe teche. Fors hit with poudur, þat is gode. Take larde of porke, wele soþyn, by þo rode. Hew hit in gobettes wele afyne. Loke þey ben smale and put hem inne. Lye hit with floure or amydone, Boyle hit wele and sett hit done. Florysshe hit with powdur, as I þe kenne, Þenne may hit be served, before gode men. [Liber cure cocorum (England, 1430)]
To mak Buknard tak almond mylk and colour it with saffron and fers it with pouder then tak lard of pork well sodene and hewe it small and put them to the mylk and alay it with flour or with amydon and boile it well and florishe it withe pouder and colour it with sanders and serue it. [A Noble Boke off Cookry (England, 1468)]