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
Tak apyllys & seth hem & grynd hem & drawe hem thorow a cloth & do hem in a pot & do ther to melk of almaunds & set it on the fyer & qwan it is boylled do ther to a good perty of wyth gres & loke that thu have many yelkys of eyren & do ther to in a good perty of sugre colour it with saffron dresse it & poudre it with sugre.
Applemuse is one of the more common medieval recipes, so it is rather surprising that there isn't a version in Liber to match this one. The version in Noble differs from the Crophill in many aspects, but there is a lot of variability in applemuse overall.
To mak an appillinose, tak appelles and sethe them and lett them kelle ,then fret them throughe an heryn syff on fisshe dais take almonde mylk and oile olyf ther to. and on flesshe days tak freche brothe and whit grece and sugur and put them in a pot and boile it and colour it with saffron and cast on pouders and serue it. [A Noble Boke off Cookry (England, 1468)]
FOR TO MAKE APULMOS. Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe. [Forme of Cury (England, 1390)]
Apple Muse. Take Appelys an sethe hem, an Serge (Note: Sift) hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke and Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, and Salt a lytil, and caste all in the potte and lete hem sethe; and loke that thou stere it wyl, and serue it forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]