Monday, June 29, 2015

Recipes from the Wagstaff Miscellany - Print Edition

The print edition of Recipes from the Wagstaff Miscellany is now available for purchase on

I really don't expect this to be a big money-maker. After all, the text is pretty much what I've been posting here for the past few years, and I've also added the text of the recipes to the Medieval Cookbook Search on the website. There are three main reasons I've gone ahead published a print copy:

The first is that there are a small number of folks who like to have printed books even if they can get the material online for free.

The second is the off chance that someone would want a way to support and get a book out of the deal.

The third is because I wanted a print copy.

If you buy a copy, thank you. If you just use what's freely available, thank you. That's what it's all there for.

Tuesday, June 2, 2015

Recipes from the Wagstaff Miscellany - 189 Cold Mylke of Almondys

Recipes from the Wagstaff Miscellany (Beinecke MS 163)

This manuscript is dated about 1460.

The 189 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 © 2015 by Daniel Myers,


189. Cold Mylke of Almondys
Do fayre watyr yn a pott do ther to blaunch sigure or blake sigure or hony claryfyd so that hit be somdell doucet & do a lytyll salt ther to set hit on the fyre when hit ys at boylyng scome hit clene lett hit boyle wekk then take hit of & lett hit kele then blaunch almondys grynd hem & temper hem up with the same watyr yn to a thyke mylke & poure ther to a lytyll wyn that hit have a lytyll sa safyr ther of then cut brede yn shyvs & tost hem on a tost yron that they be somdell brown then bast hem a lytlyll with wyn & ley hem on aghen till they be hard & serve hem forth yn anothir disch with the mylke.


This recipe is a match for recipe 124 from A Noble Boke off Cookry.
To mak cold mylk of almondes put fair water in a pot with sugur or hony clarified so that it be douce then salt it and set it on the fyere and when it is at boilling scom it and let it boile awhile then tak it from the fyere and let it kele then blanche youre almondes and grind them and temper them with the same water in to a good thik mylk and put it to wyne that it may haue a good flavour ther of and serue it then cut bred and toist it and baist it and toist it again that it be hard and serue them in one disshe and the mylk in an other disshe.  [A Noble Boke off Cookry (England, 1468)]

Note that this is the final culinary recipe in the manuscript. I'll be adding an index of the recipes to the Medieval Cookbook Search soon. I'll also me making a print and ebook versions of the annotated text available for purchase, though the full text will remain online here at the blog and on the website.