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 freysch pork soden hew it smal tak yelkes of eren & meng with al fprce it with poudre swete it with sugre do ther to maces qwibebis & clowes al hole colour it with saffron do it in the chykennys than boyle hem & tak hem up rost hem with gres if it be nede.
The closest match for this recipe appears to be the following one from Ancient Cookery.
Farsure for chekyns. Take fressh porke, and fethe hit, and hew hit smal, and grinde hit wel; and put therto harde zolkes of egges, and medel hom wel togedur, and do therto raifynges of corance, and pouder of cancl, and maces, and quibibz (cubebs), and of clowes al hole; and colour hit with saffron, and do hit into the chekyns; and then parboyle hom, and roste, and endore (baste) hom with rawc zolkes of egges, and fiaume hom if hit be nede, and serve hit forthe. [Ancient Cookery (England, 1425)]