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 rys & wasch hem & grynd hem smal tempre hem up with almaunde melk do it ovre the fyer & boylle it tak braun of hennys & of capouns hew it & grynd it smal as myed bred do ther to seson it with sugre gret plente florysch it with fryed almaunds.
This is the second recipe for Blanc de Syre in Crophill, the first being recipe number 44. Interestingly, this version is much closer to the one from Liber.
Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele. Do hit over þo fyre and boyle hit wele. Take braune of capons or hennes alle, Hew hit þat hit be riȝt smalle. And grynd hit wele, as myud brede, And do þer to, as I þe rede. Seson hit with sugur grete plente, With fryid almondes florysshe so fre. [Liber cure cocorum (England, 1430)]