Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University 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 © 2012 by Daniel Myers, MedievalCookery.com
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3. Canabens
Take kanbens wesch hem and yf thu wilte stoppe heme a lytyll & make heme vp with mylke of almondys put there to sugure and salt out of lentyne make heme vp with cowe mylke and put there to sygure and salte and buttyrre claryfyde.
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This short little recipe is clearly a parallel of one from A Noble Boke off Cookry.
To mak another canebyns take canebines and wesshe them and step them a litille and mak them up with mylk of almondes put ther to sugur and salt, and out of lent mak it up with mylk and clarified hony then salt it and serue it. [A Noble Boke off Cookry (England, 1468)]
The use of honey in A Noble Boke off Cookry instead of sugar is interesting given that sugar's place in English cooking was pretty well established by the fifteenth century. Wagstaff also adds some butter. Still, the recipes are essentially the same, making the first three recipes match 142 to 144 in Noble.
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