Recipes from the Wagstaff Miscellany - 108 Samatays

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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108. Samatays
Take vellyd cruddys or they be pressyd do hem yn a cloth wryng out the whey do hem yn a morter grynd hem well with paryd floure & tempyr hem with eyryn & creme of cow mylke & make ther of a rennyng bature than have white grece in a panne loke hit be hote take up the bature with a saucer & let hit renne in the grece draw thyn hond bacward [crossed out: than] that hit may renne [crossed out: bacward] a brode then fry hem ryght well & somdell hard reschelyng & serve hit forth in disches & strew on white sygure.

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This recipe is a close match for recipe 46 from A Noble Boke off Cookry.

To mak samartard tak wetted cruddes er they bee pressed and put them in a clothe and grinde them well to pured flour and temper hem with eggs and cowe creme and mak ther of a good batere that it be rynynge then, tak whit grece in a pan and let it be hete and tak out the batter with a saucer and let it ryn into the grece and draw your hand bakward that it may ryn abrod then fry it welle and whit and somwhat craking and serue it furthe in dishes with sugur ther on.  [A Noble Boke off Cookry (England, 1468)]

The title of the recipe, along with some of the ingredients, leads me to think it is related to the recipe for Sambocade in Forme of Cury.

SAMBOCADE. XX.VIII. XI. Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel whyte of Ayrenn. & shake þerin blomes of elren. & bake it up with curose & messe it forth.  [Forme of Cury (England, 1390)]