Recipes from the Wagstaff Miscellany - 71 Chikeney

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 © 2013 by Daniel Myers, MedievalCookery.com

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71. Chikeney
Do almonde mylke yne a poot take cornels of okekornes rostyde grynde heme draw heme withe wyne or ale do ther to a grete porcyone of sigure saundres & safrone & othire poudrs & sesone hit up withe poudres & the schelles & set a bovyne.

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This is one of a very small number of medieval recipes that call for acorns, and the only one I have found that uses them to make a sort of sauce or soup.  Despite the title, the recipe doesn't actually include any chicken.  It is possible that the last instruction, "& set a bovyne", is a suggestion to serve over roasted poultry.