Recipes from the Wagstaff Miscellany - 91 Betrayn yn lentyn

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 © 2014 by Daniel Myers, MedievalCookery.com

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91. Betrayn yn lentyn
Take the braun that thu makyst yn lentyn do ther to poudyr of pepyr poudyr of clovys & poudyr of canell a grete dele loke hit be broun of saunderes yf thu wilt take blaunched almonds & dyse hem in a perty of wyne & a perty of venyger & do to gedyr when hit boyleth put hit out in to a nothir vessell when hit ys cold lech hit serve hit forth as thu doyst braun ryall.

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This recipe is almost identical to recipe 34 in A Noble Boke off Cookry.

To mak Breteyne in Lent tak braun that is mad in lent put ther to poudur of pepper pouder of clowes and cannelle a good dele of sanders then tak blanched almondes diced in a parte of wyne and a part of vinygar and put it to gedur in a pot and when it is boiled put it into another vesselle and when it is cold leshe it and serue it as ye did braun ryalle.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 90 Brawn ryall

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 © 2014 by Daniel Myers, MedievalCookery.com

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90. Brawn ryall
Take the soundes of stokfisch dry & lay hem in watyr iij days & every day change the watyr than take hem up & lay hem on a bord & scharpe hem clene withe the egge of a knyf wesch hem & sethe hem in fayre watyr then take hem up & sethe hem in broth of fresch fysch as of conger til they be tendyr or als in the same watyr and put ther to elys to amend the broth then take blaunch almondys grynd hem with the same broth hote & make up the soundes & grynd hem wyth the same broth & yf thu wilt thu may take som of the elys ther to & temper hem up with the broth hote draw hit as hote as thu may suffyr thy hond ther yn thu mau make hit in al maner as thu makyste brawn of flesch. And yf thu wilt seson hit with the white of eyron breke hem at the grete ende & do out al that ys in the eye wesch the shell drye hem & sett hem on the salt upryght & put ther yn som of the white braune take som of the same braun colourd with safron & medlyd with poudres put ther yn pepenys of the gretnys of a neye yolke & fil hit with [f.66v] the braun that hit stond full when hit ys cold peyl of the shyll set hit in salt as eggez or in crispis and pych hem with clovys a bovyn iiij or v & fill up with blaunch poudyr & serve hem forthe in the stede of egges in he same maner thu may do with brawn in flesch tyme or thu may yf hit somdell of poudyr of gynger & chaunge the colour as thu dedyst braun in flesch tyme.

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This recipe, a sort of mock eggs for serving in lent, is a clear match for recipe 33 from A Noble Boke off Cookry.

To make braun ryall in Lent tak sownds of stok fishe dry and do them in water iij daies and chaunge the watter euerie daie tak theme up and lay them upon a bord and scrape them clene with the bak of your knyf and weshe them and sethe them in water then tak them up and sethe them in freshe fishe brothe and put to eles for to amend the brose then tak blanched almondes grond and draw them with the sam brothe bete and ye wille ye may mak ther of almaner of braun as ye did of fleshe also tak eggs, and breke a hole in the gret ende and put out the mete and washe them and dry them and set them in salt upryght and luk it be sessoned then put in som of the whit braun and som of the same braun cold and colour it with saffron and put it in pepyns as gret as an egge and fill them up / and when they be cold pull of the shelle and set them in salt and pricke it with clowes iiij or viij aboue and fill up the crown with blanche pouder and serue it furthe insted of eggs / and in the sam manner do with pouder of guinger and chaunge the colour and cutt it in gret peeces and serue it furthe as ye do braun.  [A Noble Boke off Cookry (England, 1468)]

There is another version in Ancient Cookery (MS. Arundel 334) that is more descriptively titled "jellied eggs".

Eyren Gelide. Take mylk of lib of almondes drawen up thik, and set hit over the fire, and put therto sugre, and when hit is boyled, set' hit on fide ; and then take foundes of stokfysshe, and of codlygne, and one gobet of thornbag, and fethe hom altogedur; and .when hit is fothern, thricche oute the water, and bray hit, and in the brayinge alay hit with the fame mylk, and cast therto clowes; and when hit is brayed, draw hit thik thurgh a straynour, and hete hit over the fire. And take eyren avoided al oute that is therin, and save the zolkes als hole as thow may (as whole as you can), and washe hom clene; and then put in the stuff als hote in the fhelles, and take clowes, and gilde the heddes, and plant hom aboven there hit is voyde, and set hom upright; and when the stuff is colde, pille away the shelles, and take leches lumbard cut on leches, and lay hit in chargeburs, and strawe above pouder of ginger, and sugre, medeled togeder; . then set the eyren betwene, and serve hit forthe.  [Arundel 334 (England, 1425)] 

Recipes from the Wagstaff Miscellany - 89 Brawn ryal brawn sypres brawn bruse

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 © 2014 by Daniel Myers, MedievalCookery.com

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89. Brawn ryal brawn sypres brawn bruse
Take fresh brawn boyle hit in fayre watyr till hit be tendour blanche almondys grynd hem draw hem up with the same broth & a perty of wyn as hote as thu may than make thu milke hote & do thy brawn in a streynour hot & draw hit with the mylke hott do ther to sygure a grete dele venyger set hit on the fyre boyle hit salt hit do hit in a vessel when hit ys cold yf thu nowte have hit out of the vessel with out hote watyr or a ghenst the fyre ley a cloth on a bord & turne the vessell upsodowne ther on & schake the vessell that hit falle oute cut ther in the lech & serve hit forthe iij or iiij in a dysch & strew on poudyr of gynger or paryd gynger [f.66r] mynsyd with anneyce clovys macys & annys in confite yf thu wilt thu may draw som ther of with the same broth & with a perty of wyne with out mylke colourd as bryght as lambur with any colour safr saffron hem when hit ys cold & floresch that othir ther with or els thu mayst cut that othir hit in leches as thu doste that othir & serve hit forth in same maner or thy may turne hit in othir colour yf thu wilt have a grene draw hit with mylke of almonds in to a morter & safron ther with or els put safron when hit ys growndyn muche or lytyll aftur thu wylt make thi colour & colour hit ther with when thu takysthit from the fyre & do ther with as thu dedyst with the todyr and yf thy wile thu may do ther yn poudres or thu may put ther yn a grete quantyte of canell & of gynger & of sawndres to make hit brown & serve hit forthe in the same maner or yf thu wilt thu may take tursele & wesch hit & grynd hit well in wyn that thu sesonyste hit up withe and when hit ys boylyd coloure hit up with bloure sangueyn whethir thu wilt & do ther with as thu dedist with the tothyr or thu may yf thu wilt when thu takyst hit fro the fyre & have al seson hit have brawn sodyn tendyr & when hit ys cold cut hit in leches or dyse hit & cast hit in the pott & stere hit to gedyr & put hit in to that othyr pott vessell when hit ys cold lech hit & do ther with as thu dodyst with that othir & serve hit forth.

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This recipe is actually several recipes combined, and is by far one of the longest I've seen in a medieval cookbook.  It appears to be a slightly wordier version of recipe 177 from A Noble Boke off Cookry.

To mak braun rialle tak and boille freche braun in faire water till it be som dele tender then tak blanched almondes and grind them and draw them up with som of the sam brothe and apart of wyne as hoot as ye may then mak the mylk hot and do the braun in the strener hot and drawe it with the mylk het, put ther to grece and venyger and set it on the fyere to boile and salt it and put it in a vesselle and when it is cold take it out or chauf the vesselle with out with hoote water or againste the fyere and when ye haue it out cutt it in thyn shyves and lay iij lesks in a disshe aftur the quantite and tak pouder of guinger or pared guinger mynced with annes in comfettes and ye may draw it with som of the same with a parte of the wyne or els thou may cutt it in lesks and serue it furthe, or els ye may tak it into another colour what ye wille, and ye will haue it grene draw it with mylk of almondes and grind leke leves in a mortair and put ther to saffron and when it is ground myche or litille coloure it ther with, when ye tak it from the fyere and do as ye did the tother tym and ye may do ther to a quantite of canelle guinger or sanders and mak it broun and serue it furthe, or els ye may tak turn sole and wesshe it and wringe it well in wyn that ye sesson it up with, and when it is boiled colour it up blew or sangwene whedur ye wille and do ther with as ye did be for, or when ye tak it from the fyer and hath bene sessoned then tak freche braune sodyn tender and cutt it in thyn lesks or dice smalle and cast it into the pot and stirre it welle to gedure then put it unto another vesselle and when it is cold leshe it and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 88 Perys in Syrup

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 © 2014 by Daniel Myers, MedievalCookery.com

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88.  Perys in Syrup
Boyle wardons that they be somdell tendyr pare hem cut hem yn pecys take canell a grete dele draw hit thorow a streynour iij or iiij tymys with good wyn in a pott do ther to sygure a grete dele poudyr of gynger anneys clovis & macys and yf thu wilte datys mynsyd & reysons of coraunce set hit on the fyre when hit boyleth cast yn the perys lete hem boyle to gedyr when hit ys boyled y nowghe loke hit be broun of canell & put ther to poudyr of gynger a grete dele loke hit be somdele doucet & serve hit forth.

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This recipe is most like the following one for wardens in syrup from Two Fifteenth-Century Cookery-Books.  The basic ingredients, steps, and spicing are all there.  The Wagstaff recipe's optional addition of dates and currants makes it more like the "pears in compost" recipes.

x - Wardonys in syryp. Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem vp and pare hem, an kytte hem in to pecys; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it thorw a straynour; caste sugre ther-to, an put it in an erthen pot, an let it boyle: an thanne caste the perys ther-to, an let boyle to-gederys, an whan they haue boyle a whyle, take pouder of gyngere an caste therto, an a lytil venegre, an a lytil safron; an loke that it be poynaunt an dowcet.  [Two Fifteenth-Century Cookery-Books (England, 1430)]