Recipes from the Wagstaff Miscellany - 82 Paynd foundow

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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82. Paynd foundow
Take bred frye hit in grece or yn oyle put yn rede wyne & grynd hit with reysons & draw hit with claryfyed hony & gryre [gleyre] of eyron & watyr scom hit clene & put hit to that othir do ther to clovys macez & gynger mynsed [f.65r] & good poudyr & salt loke hit be stondyng & floresch hit with anies in confite.

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This recipe is clearly a version of the following recipe from Forme of Cury.

Payn Fondew. XX.II. XIX. Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres of ayrenn wiþ a litel water and bete it wele togider with a sklyse. set it ouer the fires and boile it. and whan the hatte arisith to goon ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.  [Forme of Cury (England, 1390)]

What is interesting is that despite the differences in directions and ingredients, both recipes include the step of clarifying the mixture (the egg whites bind to the impurities during boiling and then are skimmed off) and both state that the final dish should be "stondyng".

Recipes from the Wagstaff Miscellany - 81 Blaunch mortruys

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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81. Blaunch mortruys
Take brawn of capons pertriches or fesaunts sodyn tendyr hewe hit small on a bordd grynd hit take a mylke of almonds yblaunchid & do as dost with the fysch.

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While there are other recipes for "blanc mortrews", all of the others call for pork rather than capons or game birds.  Therefore this recipe appears to be unique.

Recipes from the Wagstaff Miscellany - 80 Blaunch mortruys of fisch

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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80. Blaunch mortruys of fisch
Take haddok codlyng or thornebak sodyn pyke out the bonys do a way the skyn grynd the fisch make a mylke of almonds y blaunchyd & temper up the fisch ther with take payndemayn gratyd & sigure ther withe set hit on the fyre whan hit boyleth loke hit be ston messe hit forth & strew on blaunch poudyr.

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As with Wagstaff recipe 78 (Moretruys of wresch fysch), this recipe is also similar to recipe 25 in A Noble Boke off Cookry, though it calls for rice flour that the Wagstaff omits.

To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

There are several other recipes similarly titled, in the contemporary cookbooks, but none are close matches.

Recipes from the Wagstaff Miscellany - 79 Mortruys of flesch

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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79. Mortruys of flesch
Take brawn of capons & porke sodyn & groundyn tempyr hit up with milke of almonds drawn with the broth set hit on the fyre put to sigure & safron when hit boyleth take som of thy mylke boylyng from the fyre & aley hit up with yolkes of eyron than hit be ryght chargeaunt styre hit wel for quellyng put ther to that othyr & stere hem to gedyr & serve hem forth as mortruys and strew on poudyr of gynger.

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This recipe is similar to the "blanched mortrus" recipe in A Noble Boke off Cookry, but that one is thickened with rice flour rather than the eggs.

To mak blanched mortrus tak and sethe hennes and freche pork to gedur then bray unblanched almondes and temper them with clene brothe and alay the fleshe small ground ther to put ther to flour of rise and do all to gedur and cast in pouder of guingere and sugur and luk it be not thyn salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

There are several other recipes for mortrews, but none are a close match.  Interestingly, all of them also call for rice flour, which leads me to wonder if that ingredient was accidentally left out of the Wagstaff version.

Cxx - Whyte Mortrewys of Porke. Take lene Porke, and boyle it; blaunche Almandys, and grynd hem, and temper vppe with the brothe of the porke, and lye hem vppe with the Flowre of Rys, an lete boyle to-gederys, but loke that the porke be smal grounde y-now; caste ther-to Myncyd Almaundys y-fryid in freysshe grece; then sesyn hem vppe alle flatte in a dysshe; throw ther-to Sugre y-now and Salt; and atte the dressoure, strawe ther-on pouder Gyngere y-mellyd with Almaundys.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

lxix - Whyte Mortrewes. Take Almaunde Mylke and Floure of Rys, and boyle it y-fere; thenne take Capoun and Hennys, and sethe hem and bray hem as smal as thou may, and ly (Note: Allay; mix) it with an Ey (Note: Egg) or to, and also a-lye it vppe with the mylke of Almaundys, and make hem chargeaunt as Mortrewes schuld be, and dresse hem forth, and caste Canel a-boue, or Gyngere. Blanke pouder is best.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Mortrews Blank. XX.II. VI. Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 78 Moretruys of wresch fysch

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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78. Moretruys of wresch fysch
Take hound fisch haddoc or codlyng sodyn pyke hit clene fro the bonnys take a wey the skyn grynd the lyver ther with grynd almonds with fresch fisch broth make a good mylke of almonds y blanched temper up the fisch ther with take payndemayn gratyd or sigure ther with set hit on the fyre when hit boyleth loke hit be stond[ing] messe hit forth & strew on blaunch poudour.

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This recipe is similar to recipe 25 from A Noble Boke off Cookry.

To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

That being said, there is a recipe in MS Pepys 1047 that is closer in wording.

To make mortrose of Fyshe. Take hownde fyshe haddock or codlyng seth hit and pyke hit clene fro the bonys take a way the skyn and grynde the lyver ther with blanched almounds And temper thy mylke with the broth of the fresh Fyshe and make a gode mylke of do ther to myad of white brede and sugure set hit to the fyre when hit boylys loke hit be stondyng mese serue hit furth strow on Blawnche powdyr.  [MS Pepys 1047 (England, ca. 1500)]

The inclusion of the words "fresh Fyshe" in MS Pepys 1047 implies that "wresch" in the title of the Wagstaff version is a copying error.

Recipes from the Wagstaff Miscellany - 77 Lyed mylke

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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77. Lyed mylke
Take cow mylke & sugure do hit on a pott set hit over the fyre whan hit boyleth a ley up with yolkes of eyroun & loke hit be rennyng & not to chargeaunt take whete brede & cut hit on chyves do hem yn disches loke thy mylke be salt & poure hit a bovyn.

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While there are dozens of similar medieval recipes for "alayed milk" or "larded milk", this recipe is a clear match for recipe 179 from A Noble Boke off Cookry.

To mak alayd mylk take cow mylk and sugur and put it in a pot and set it on the fyere and when it boilithe alay it up with yolks of eggs and let it be rynynge and not chargant then tak whit bred and cut it in thyn peces and lay them in a disshe and let the mylk be somewhat salt and serue it furthe.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 76 Creme boyled

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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76. Creme boyled
Take swete creme of melke do hit in a pott do ther to butter clearyfyed set hit on the fyre stere hit when hit boyles have yolkes of eyron drawyn thorowgh a streynour in to a boyle & put boylyng coem ther to [f.64v] with a ladyl styr hit well for quallyng & put hit in the pott a ghen & yf be nedd gheve hit a lytyl more of the fyre loke hit have white sygure y nowghe & of the batture also loke hit be standyng as mortrues & coloure hit with safron loke hit be salt messe hit forth and strew on poudour of gynger.

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There are several version of this thickened-cream recipe, including the one below from A Noble Boke off Cookry, but none are an exact match for the Wagstaff recipe.

To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 75 Floreye

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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75. Floreye
Take flourys of rosys wesch hem & grynd hem with almond mylke take brawn of capons groundyn & do ther to loke hit be stondyng cast ther yn sygure & cast ther on the leves of floure of the rose & serve hit forth.

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There are several similar recipes in surviving medieval cookbooks, but none are an exact match for this one.  Two of the closest ones are in A Noble Boke off Cookry and Forme of Cury.

To mak rose, tak flour of ryse and temper it with almond mylk and mak it chaungynge then tak the braun of capon or of henne sodyn and grind it and charge it ther with and colour it with sanders and blod and fors it with clowes and maces and sesson it with sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

XLI - For to make Rosee. Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth.  [Fourme of Curye (England, 1390)] 

The one from A Noble Boke off Cookry is interesting because of the change from "flowers of rose" to "flour of rice".  Given that almond milk thickens when cooked - though not as much as almond milk and rice flour - it is difficult to determine which one is the definitive version.

Recipes from the Wagstaff Miscellany - 74 Sypers

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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74. Sypers
Take porke sodyn grynd hit temper hit up with milke of almondys drawyn withe broth & a perty of wyn or els a lytyll venyger do ther yn fygez & reysons of coraunce sigure & safron & salt boyle hit up with yolkes of eyron when hit ys y boylyd do yn poudyr of gynger & messe hit forthe as mortruys & cast drage a bovyn.

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The title of this recipe suggests that it is a version of "Viand Cypress", but none of the other recipes are more than superficially like this one.  The closest are the two below, neither of which call for figs and currants.

To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)]

lxlv. Vyaunde cypre. Take mele & pyke out the stones & grynde hem smale, & drawe hem throw a straynour, take mede other wyne y funfryt in suger & do these therin, do therto poudour & salt & lay hit with flour of rys, & loke that hit be stondyng, if thou wolt on flesche day: take hennes and pork y sode and grynde smale & do therto & messe hit forth.  [Fourme of Curye (England, 1390)] 

Recipes from the Wagstaff Miscellany - 73 Dage

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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73. Dage
Take porke groundyn & ryse cryndd & do hit in a pott with broth of the same porke with saundres poudyr & sygure sesyn hit up with venyger when hit ys y dressyd cast on almondys fryed & cuttyd gyngour mynsyd & poudyr of gyngour.

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The title of this recipe looks like it might be a copy error for "Sage", but if so then there must be other errors because the recipe does not match any of the surviving recipes for pork in sage sauce. Nor could I find any other recipes that were similar, so this one may be unique.