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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137. A Bakyn Mete Opyn
Take the kedneys of a calfe with the swet & some dele of the flesch with all tendyr sodyn hew hit small do hit in a vessell coyle hit with creme of cow mylke sygure & good poudres & poudres of clovis safron & salt & do hit in small cofyns & bake hit as thu dedyst flathons.
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The title of this recipe was appended to the body of the previous one in the manuscript, which makes it easy to miss.
This is an odd little recipe with no close match in contemporary cookbooks.
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