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
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.
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.
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)]
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