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 hard eyren soden & hew hem smal tak percyle & sauge & hew it smal do ther to & do it in the chikenys.
Like the previous recipe, the only close match for this one is from Ancient Cookery.
Farsure for chekins. Take the zolkes of harde egges, and bray hom smal, and take fauge and parsel and hew hit smal, and medel (mingle) hom wel togedur, and do therto raisynges of corance, and pouder of canel, and pouder of ginger, and do into the chekyns, and parboyle hom, and roste hom, and do as I faide tofore. [Ancient Cookery (England, 1425)]