Recipes from the Wagstaff Miscellany - 83 Caudell

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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83. Caudell
Draw yolkes of eyron thorow a streynour with wyne or with ale that hit be ryght rennyng put ther to sigure safron & no salt bet well to gedyr set hit on the fyre on clene colys stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote thu shalle fele be they when hit begynnys to com then take hit of and styre alwey fast & yf be nedd alay hit up with som of the wyne or yf hit com to hastyly put hit in cold watyr to mydsyd of the pot & stere hit alwey fast & serve hit forth.

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There are a large number of caudle recipes in other cookbooks, but none are worded quite like the above.  In terms of ingredients, the Wagstaff recipe is reasonably close to the this simple caudle found in Two Fifteenth-Century Cookery-Books.

Caudell. Take faire tryed yolkes of eyren, and cast in a potte; and take good ale, or elles good wyn, a quantite, and sette it ouer the fire/ And whan hit is at boyling, take it fro the fire, and caste there-to saffron, salt, Sugur; and ceson hit vppe, and serue hit forth hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]