Recipes from John Crophill's Commonplace Book - 20 Browet of Almayne

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[20.] Browet of Almayne
Loke thu have good ale & cler & seson it with qwyth bred melk of almondys tak onyouns & mince hem and do al to the feyr & qwat fleysch do thu haft do ther to rau after that it wil sethen tak clowes & maces & qwybibes & do hem in hole & lat hem sethen & do to aperty ginger & oatmel & if the colour be noth good as fallet to the canel tak aperty saffron & mak the colour good & if it charge nowt wel tak flour of rys & do ther to.

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There are versions of this recipe in both Liber and Noble, and again those recipes are closer to each other than to the Crophill version.

Breuet de almonde. Take gode almonde mylke anon, And loke þou lye hit with amydone, Or with flowre þat is bake. Coloure hit with safron, I undurtake. Fors hit with powder of þy male Of gyngere, canel, and galingale. Take pertrykes and chykyns and hom wele sethe. Hew hom in quarters fayre and smethe. Do þat mylke over þo fyre þat tyde, And boyle and sett hit doune besyde, And florysshe hit with powdur, as I þe kenne, Þou may have more menske emong alle menne.  [Liber cure cocorum (England, 1430)]

To mak Bruet de almondes tak almond mylk and alay it with amydon or with whet flour bulted coloure it with saffron and fors it with pouder of ginger canelle and galingale then tak pertuche or chekens and sethe them and hew them in quarto and set the mylk on the fyere to boylle and florish it with pouders and serue it  [A Noble Boke off Cookry (England, 1468)]

In this particular case, the differences may not be as strange as they first seem. The versions of the recipe from other sources show that there is a great amount of variation in both ingredients and instructions for making "Brewet of Almonds".

Bruet of Almayn. Take beef or porke chopyd in pecys cast hem yn a pott grynd almondys draw hem with swete brothe & put hit yn the flesch boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyn hit up with poudyr of gynger & vergeys & coloure hit al rede as blode with.  [Recipes from the Wagstaff Miscellany (England, 1460)]

Browet of almayne. Take conynges and parboyle hom, and choppe hom on gobettus, and rybbes of porke or of kydde, and do hit in a pot, and fethe hit; then take almondes and grynde hom, and tempur hit up wyth broth of beef, and do hit in a pot; and take clowes, maces, pynes, ginger mynced, and rayfynges of corance ; and take onyons and boyle hom, then cut hom and do hom in the pot; and colour hit with saffron, and let hit boyle; and take the flesh oute from the brothe and caste therto; and take alkenet and frye hit, and do hit in the pot thurgh a streynour; and in the fettynge doun put therto a lytel vynegar, and pouder of gynger medelet togedur, and serve hit forth.  [Ancient Cookery (England, 1425)]

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce. [Forme of Cury (England, 1390)]

Bruet of Almaynne. Take Almaundys, and draw a gode mylke ther-of with Water; take Capoun, Conyngys or Pertriches; smyte the Capoun, or kede, or Chykonys, Conyngys: the Pertriche shal ben hol: than blaunche the Fleyssh, an caste on the mylke; take larde and mynce it, and caste ther-to; take an mynce Oynonys and caste ther-to y-nowe, do Clowes and smal Roysonys ther-to; caste hol Safroun ther-to, than do it to the fyre, and stere it wyl; whan the fleysshe ys y-now, sette it on the fyre, an do ther-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, and temper the pouder wyth Vynegre, .& caste ther-to; sesyn it with salt, and serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Browet d'Alemaigne. Take almond milk, sifted cloves of gillyflowers, cubebs, fried onions; and it must be hot with cloves and cubebs; color, yellow.  [MS Royal 12.C.xii (England/France, 1340)]

Recipes from John Crophill's Commonplace Book - 19 Blawmanger of Lekys

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[19.] Blawmanger of Lekys
Tak the whyte of lekys & sethz them longe in water & in vinegre & hony waysch hem in many waterys presse hem in aclothz brest hem in a morter tak rys & skerue hem temper [f.20v] hem up with almonde melk boille it & lye it up with lekys florysch the dysch with myed almondes & sugre.

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This recipe is a bit of an oddity. In spite of its name, it doesn't resemble the blancmanger (rice and chicken) recipes commonly found in other sources. However it does seem to be related to several recipes titled "blanch porry".

For blaunchyd porray. Take thykke mylke of almondes dere And heke hedes þou take with stalk in fere, Þat is in peses þou stryke. Put alle in pot, alye hit ilyke With a lytel floure, and serve hit þenne Wele soþun, in sale, before gode menne.  [Liber cure cocorum (England, 1430)]

xlv - For to make Blawnche Perrye. Take the Whyte of the lekys, an sethe hem in a potte, an presse hem vp, and hacke hem smal on a bord. An nym gode Almaunde Mylke, an a lytil of Rys, an do alle thes to-gederys, an sethe an stere it wyl, an do ther-to Sugre or hony, an dresse it yn; thanne take powderd Elys, an sethe hem in fayre Water, and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in a dysshe, and putte thin perrey in a-nother dysshe, an serue the to dysshys to-gederys as Venysoun with Furmenty.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Blanche porrey. Take blanche almondes, And grinde hem, and drawe hem with sugur water thorgh a streynour into a good stuff mylke into a potte; and then take the white of lekes, and hew hem small, and grynde hem in a morter with brede; and then cast al to the mylke into the potte, and caste therto sugur and salt, and lete boyle; And seth feyre poudrid eles in faire water ynowe, and broile hem on a gredren; and kut hem in faire longe peces, and ley two or thre in a dissh togidre as ye do veneson with ffurmenty, And serue it forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Blaunche pore. Take thyke melke of almondys do yt in a potte perboyle the whyte of lekys tendour presse out the watyre hew hem smalle grynd hem temper hem with the same mylke do to gedyr with sygure and salt boyle hit up yf thu wilte thu mayste alay with payndemayn othir with cromys of white brede draw hem with the same mylke and serve hit forth with salte ele yf thu have hit.  [Recipes from the Wagstaff Miscellany (England, 1460)]

Thinking about "THINKING ABOUT FOOD IN FANTASY"

I was at a writer's retreat this weekend when one of my friends posted a link on Facebook for an article for writers about food in fantasy. I happily clicked through, expecting to see a nice bit of writing that would dispel the common myths about medieval European cooking - after all, there's so much more information available now, and all the old bunk about the middle-ages was debunked a decade ago, right?

Sadly, it was not to be. As the other writers around me can attest, I made all sorts of noises as I read the article, including gasps of disbelief and strangled cries of mental anguish. It was ok through the first five paragraphs, but after that it completely went off the rails.

So, of course, I am compelled to post a rebuttal. Are you surprised? I didn't think so.

Sugar

Some of what the article says about sugar (the origins, the early use of other sweeteners-primarily honey, etc.) is essentially correct. But it implies that sugar in Europe was incredibly rare and expensive.

"Sugar was still a luxury in Europe and America until the 18th century, when demand led to the creation of sugar plantations in the New World, the Caribbean, the Indian Ocean, and India, using slave and indentured labour."

"In a fantasy world similar to our Europe at any time up to the 18th century, sugar would most likely be a rare and expensive commodity." 

Based upon the prices in 15th century London (Prof. John H. Munro, University of Toronto), a craftsman's daily wages could buy a half pound of sugar. Yes, that's a lot of money, but it's also a half pound of freakin' sugar for a single day, which is about double the current level of US sugar consumption per capita.

This is not to say that they were eating that much sugar back then, but rather that (for the growing middle class and nobility) there was plenty of sugar to be had. If the characters in your fantasy world are poor then they'd probably have stuff sweetened with honey, otherwise they can probably get sugar.

Meat

The article clearly suggests that meat consumption was not what it is today.

"Without the large scale farming and production that we know today, meat would be less common and much more expensive."

The main reason that modern society requires modern levels of meat production is that we have a very small percentage of our population that actually produces food. Everyone else builds stuff, moves stuff, or pushes paper (or data) around. The few "farmers" we have must do a lot more work to feed everyone.

Yes, medieval agriculture did produce less meat, but they also had way fewer mouths to feed.

There have been a bunch of recent studies which tested the levels of carbon, nitrogen, and iodine in medieval skeletal remains to determine the relative consumption of meat, plants, and fish. They've all shown that medieval meat consumption wasn't out of line with that of the modern diet.

What's more, one study compared the level of meat consumption between the poor and the wealthy and concluded, "No convincing case for social variation in diet can nevertheless be made by comparing isotopic with archaeological and anthropological data."

It's also worth noting that documents from medieval prisons show that prisoners were fed up to two pounds of meat per week. If meat were as scarce as the article suggests then I expect there would have been long lines of people waiting to get thrown in jail.

One final criticism on the topic, the article says:

"Even if a poor family lives next to a wood full of game, they may not necessarily be able to hunt there."

This is technically true, but the poor family could easily raise chickens and pigs for their own consumption or to sell ... and they usually did.

Fruits and Vegetables

The article goes on to discuss the consumption levels of other foodstuffs, and starts off with a statement that is, at best, wildly inaccurate.

"Vegetables are probably going to make up the main bulk of a fantasy character’s diet in any period or setting, unless the character is very rich."

As shown in the section above, the poor got plenty of meat. Further, a huge amount of the daily caloric intake for all classes took the form of bread. The poor got bread from a mixed variety of grains (sometimes called "maslin bread") and the wealthy got fine, white bread (called "manchets" or "paindemain"). Workers in England's manoral system received one or two meals a day as part of their pay, and those meals were often documented to include a full pound of bread per person.

Yes, they ate lots of fruits and vegetables. Whatever was in season was going to be eaten (or preserved if possible), however they were not "the main bulk", regardless of social class. Further, there is plenty of documentation that shows the medieval nobility often had the same health issues related to a crappy diet that we have now: diabetes, obesity, and gout. So some of them (like some of us) didn't eat enough fruits and veggies.

Then there's this little snippet:

"Potatoes, conversely, are notorious for growing almost anywhere."

I think that sentence made me gag a few times.  Yes, potatoes grow everywhere ... except for anywhere outside of the Americas before the year 1500. Potatoes are a new-world plant. They didn't have them in medieval Europe. So, just ... no.

Spices

Go ahead and look at Professor Monroe's page again. Spices were expensive in medieval Europe, but they weren't that expensive. Meat pies sold to the working class in the local market would likely have some spice (probably cinnamon). Saffron, which currently is and always has been the most expensive spice in the world, is included in about half of the recipes in medieval cookbooks. Yes, those books were meant for nobles and the middle class, but they were still consuming an incredible amount of spices each year.

From rough calculations, I've figured that spices were about ten times as expensive then as they are now (based on "minimum wage"). That's pretty pricey, but not out of reach ... even for the working class.

Water

The paragraph on water is just plain wrong. Medieval Europeans drank plenty of water, and most of it was perfectly safe. The alcohol content in medieval wine and ale wasn't high enough to kill off parasites. Wells back then weren't any more polluted than they are now.

Conclusion

It can be very useful for writers to consider food for their settings, and adding food references to stories or games set in a medieval fantasy world can add a great amount of realism. Just be sure to get your information from a reliable source.

Recipes from John Crophill's Commonplace Book - 18 Soppes Dorre

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[18.] Soppes Dorre
Tak minced onyowns & oyle de oyle & sethz hem to gidre sithen tak wyn or ale & boille it ther with than tak tosted bred  & poure the sewe ther on & melk of almondys above.

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While recipes for Soppes Dorry ("golden sops") are pretty common, it is interesting that the Crophill version is closer to the versions in Forme of Cury and Two Fifteenth-Century Cookery-Books than it is to the expected recipes in Liber and Noble.

Sowpus dorre. Take almondes, bray hem, wryng hom up. Boyle hom with wyn rede to sup. Þen temper hom with wyn, salt, I rede, And loke þou tost fyne wete brede, And lay in dysshes, dubene with wyne. Do in þis dysshes mete, þat is so fyne. Messe hit forthe, and florysshe hit þenne With sugur and gynger, as I þe kenne.  [Liber cure cocorum (England, 1430)]

To mak soupes dorrey tak almondes and bray them asid wring them up and boile them with wyn and temper them with wyne and salt then toost whit bred and lay it in a disshe and enbane it with wyne and pour it ouer the met and florisshe it with sugur and guingere and serue it.  [A Noble Boke off Cookry (England, 1468)]

VI - FOR TO MAKE SOWPYS DORRY. Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther'above and serve yt forthe.  [Forme of Cury (England, 1390)]

Soupes dorrees. Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, and do it in dishes / and cast almand mylke theron, and ye wyn and ye oynons aboue, and gif hit forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

One curious note, the Crophill version of the recipe appears to be the only one that suggests using ale instead of wine.

Recipes from John Crophill's Commonplace Book - 17 Cherise

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[17.] Cherise
Tak ripe cherise do out the stonis bray hem in amorter ryth wel tak thykke almounde melk & tempre it up with al draw it thorw abultel lye it with amydon or with flour of rye flerysch it with ginger or galingale canel qwybibys & maces colour it with saffron seson it with wyn & sugre.

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While there are no recipes for Cherise in Liber or Noble, there are two different versions in Forme of Cury and one in Two Fifteenth-Century Cookery-Books.

XVIII - FOR TO MAKE CHIRESEYE. Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyng owt and do than in a pot and do ther'in feyr gres or Boter and bred of wastrel ymyid and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur.  [Forme of Cury (England, 1390)]

Chyryse XX.II. XVIII. Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.  [Forme of Cury (England, 1390)]

Cxxiiij - Chyryoun. Take Chyryis, and pike out the stonys, waysshe hem clene in wyne, than wryng hem thorw a clothe, and do it on a potte, and do ther-to whyte grece a quantyte, and a partye of Floure of Rys, and make it chargeaunt; do ther-to hwyte Hony or Sugre, poynte it with Venegre; A-force it with stronge pouder of Canelle and of Galyngale, and a-lye it with a grete porcyoun of ȝolkys of Eyroun; coloure it with Safroun or Saunderys; and whan thou seruyste in, plante it with Chyrioun, and serue forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]

The degree of variation in the recipes shows that there were a number of ways to make this dish, and also suggests that there was no strongly preferred method.

Recipes from John Crophill's Commonplace Book - 16 Let Lorres des Aguellys

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[16.] Let Lorres des Aguellys
Tak elys & culpon hem & sethz hem seke dely tak out the bonys & saf the culpouns hole swenge eyren in a vessel & do ther to elys tak melk & colour it with saffron [f.20r] fforce it with comyn & set it to the feyr & quen it gynnit to welle do in the eyren & the elys stire hem to gidre sethz hem til the krudden.

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This curious recipe for eel stew appears to be unique to Crophill. I could not find any similar recipes in contemporary sources, including those from outside of England.

Recipes from John Crophill's Commonplace Book - 15 Counsis

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[15.] Counsis
Tak capouns hennys & rost hem tyl thei been browne hew hem on gobets do hem in a brothz of fresch beef sethz hem softly or sethz hem ferst & rost hem after on a gredel tak the brothz & lye it up with bred force it with peper colour it with saffron sethz eyre hard kepe the yelkys hole hew the whyte smal & do ther to and do ther to the  brothz & the capouns hew hem ther to boille it & set it doun seson it with yelkys swenged florysch it with hard yelkys & hole.

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While medieval recipes for stewed chicken are fairly common, the name of this one and the particular combination of ingredients is not. As with the previous recipe, there are corresponding versions in Liber and Noble. However, the third match for this one comes from Forme of Cury instead.

Capons in Covisye. Take capons and sethe hom wele, And hew hom smalle ilkadele. Take peper and brede, and grynde hit smalle, And temper hit up with capon alle. Take whyȝte of eyren harde soþun þo, And hake hom smalle and do þerto, And boyle þe capon and coloure hit þenne With safrone, and do as I kenne. Þo ȝolkes of eggus, I telle þe, Alle hole þou put in disshe so fre.  [Liber cure cocorum (England, 1430)]

capon In Couns. To mak capons in couns tak a capon and sethe it and hew it then grind pepper and bred and temper it with the capon then tak the whit of egg herd sodene and hew them small and boile the capons and colour it with saffron and lay yolks of eggs in the disshe hole and serue it.  [A Noble Boke off Cookry (England, 1468)]

VI - Caponys In Coneys. Schal be sodyn. Nym the lyre and brek it smal In a morter and peper and wyte bred therwyth and temper it wyth ale and ley it wyth the capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the zolkys al hole and do hem in a dysch and boyle the capoun and colowre it wyth safroun and salt it and messe it forthe.  [Forme of Cury (England, 1390)]

Again, the other versions seem to be more closely related to each other than to the Crophill version, with one notable difference being that the Crophill recipe calls for the capon to be roasted where all the other recipes have it boiled.

Recipes from John Crophill's Commonplace Book - 14 Roo in Sewe

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[14.] Roo in [f.19v] Sewe
Tak a roo & pyke it clene & perboille it & tak it up & drye it & hewe it on smale gobets do it in a pot kast him ther to bylle it well & boille it force it with good pouder & colour it with blod or saundres.

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Along with the two clearly related recipes from Liber and Noble, there is also one in Ancient Cookery.

Roo in a Sewe. Take þo roo, pyke hit clene forthy; Boyle hit þou shalt and after hit drye. Hew hit on gobettis, þat ben smalle, Do hit in pot withalle. Kest wyn þerto, if þou do ryȝt, Take persole and sawge and ysope bryȝt, Wasshe hom and hew hom wondur smalle, And do þerto hit þou schalle, Coloure hit with blode or sawnders hors.  [Liber cure cocorum (England, 1430)]

Roo for Sewe. To mak roo in sewe tak the roo and pik it and boille it then hew it in gobettes and put it in the pot cast ther to wyne parsly saige and ysope and put them in the pot do ther to pepper guinger clowes saunders and blod and serue it.  [A Noble Boke off Cookry (England, 1468)]

Roo in sene. Take flesh of a roo and pyke hit clene and parboyle hit, and then take hit up and drye hit wyth a clothe, and hewe hit on gobettes, and put it in a pot; and do thereto wyne and let it sethe, and take sage, parsel, ysope, and hewe hit smal, and put thereto pouder of pepur, and of clowes, and of canel, and colour it with blode, and let hit boyle, and serve hit forthe.  [Ancient Cookery (England, 1425)]

What I find most interesting about these recipes is that they are much more similar to each other than they are to the Crophill version.

Recipes from John Crophill's Commonplace Book - 13 Noumbles of Net

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[13.] Noumbles of Net
Tak the hert & the kedneye & the myd dredde hew smal as deys presse hem wel sethz hem in water & in god ale colour it with brent brede ferce it with pouder of peper & canel sethz it ovir the feyr & boylle it seson it with vinegre or eysel.

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Recipes for "numbles" are reasonably common in contemporary cookbooks. That being said, the corresponding recipes from Liber and Noble are particulary close matches to the Crophill version in that all three call for the heart, midriff, and kidney. None of the other sources specify those parts. 

Nombuls. Take þo hert and þo mydruv and þe kydnere, And hew hom smalle, as I þe lere. Presse oute þe blode, wasshe hom þou schalle, Sethe hom in water and in gode ale. Coloure hit with brende bred or with blode. Fors hit with peper and canel gode, Sett hit to þo fyre, as I þe telle in tale. Kele hit with a litelle ale, And set hit downe to serve in sale.  [Liber cure cocorum (England, 1430)]

To mak nombles tak hert middrif and kidney and hew them smalle and prise out the blod and sethe them in water and ale and colour it with brown bred or with blod and fors it with canell and galingalle and when it boilithe kole it a litille with ale and serwe it.  [A Noble Boke off Cookry (England, 1468)]

On a side note, most of the recipes for numbles either specifically call for deer kidneys or do not specify the animal at all. In the Crophill version the title makes it clear that the organs should be from a neat (e.g. bull, cow, calf). This is further emphasized in the manuscript by the drawing of a bovine in the margin.

Recipes from John Crophill's Commonplace Book - 12 Browes de Chaudoun

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 69 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[12.] Browes de Chaudoun
Tak flour & yelkys of eyren mak past mak pelets smal frye hem in oyle de oyle and in sugre or in freysch gres do in the past aparty of the pouder.

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While there are plenty of surviving recipes for funnel cakes, I could not find anything for making fried dough balls like this recipe. The phrase "oyle de oyle" is most likely a copyist error for "oil de olive"

Recipes from John Crophill's Commonplace Book - 11 Chaudone Potage of Pygys

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[11.] Chaudone Potage of Pygys
Tak the hert the lunge the lyvore the mydre the guttis skoure the guttys with salt seth hem hew hem smal tak pepyr & bred grounde to gydre tempre it up with brothz colour it up with blood lye it with yelkys of eyren yf thou do yt to browes colour it with saffron.

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There are versions of this recipe in both Liber and Noble, though they're closer to each other than they are to the Crophill verison. The change in the main ingredient and the spicing are especially interesting.

Þandon for wylde digges, swannus, and piggus. Take, wasshe þo isues of swannes anon, And skoure þo guttus with salt ichon. Sethe alle to gedur and hew hit smalle. Þe flesshe and eke þo guttus with alle. Take galingale and gode gyngere And canel, and grynd hom al in fere. And myude bred þou take þerto, And temper hit up with brothe also. Coloure hit with brend bred or with blode, Seson hit with venegur, a lytelle for gode. Welle alle togedur in a posnet. In service forthe þou schalt hit sett.  [Liber cure cocorum (England, 1430)]

To mak chaudron for swan wild duck or pigge take and wesshe the issus of a swan and skour the guttes with salt and sethe them to gedour and hewe small bothe the flesshes and the guttes and put ther to canelle or galingale put myed bred ther to and temper it with the brothe or with the blod and sesson it to venygar and boille them in a possuet and serue them furthe.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 10 Maretrel de le Char

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[10.] Maretrel de le Char
Tak hennes flesch & pork & sethz to gidre tak it up & pyk outh the bonys hewe it smale grynd wel kast it ageyn in to the brothz charge it with myed wastel bred colour it with saffron [f.19r] boylle it & gwan it is boylled set it of the fyr lye it with yelkys eyren florysch the dysch with poudre.

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This recipe continues the sequence of recipes with clear matches in Liber Cure Cocorum.

Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne. Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys. Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne. Colour hit with safron, at þat tyde. Boyle hit and set hit doune be syde. Lye hit with ȝolkes of eren ryȝt, And florysshe þy dysshe with pouder þou myȝt.  [Liber cure cocorum (England, 1430)]

There are also corresponding recipes in both Forme of Cury and A Noble Boke off Cookry.

Mortrews. XX.II. V. Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng, and flour it with powdour gynger.  [Forme of Cury (England, 1390)]

A Martins Of Flesche. Tak mortyns of flesche tak hennes and freche pork and sethe them to gedour then tak them up and enbane them for the nonse and hewe the pork and grain it and cast it in again and chargejour it with myed bred and colour it with saffron and boile it and set it down alay it with yolks of eggs and staunch it with pouder and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 9 Viaunde de Cipre

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[9.] Viaunde de Cipre
Tak braun of capouns or of hennis dryve hem hew hem smal braye hem in amorter as smal as myed bred tak good almonde mylk lye it up with amydon or with flour of rys colour it with saffron charche it with brayed fleysch seson it with sugre florysch it with clowes & maces.

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This recipe also has a close match in Liber and Noble. There are recipes for Viand de Cypress in both Forme of Cury and MS Royal 12.C.xii as well, but those recipes are significantly different.

Viande de Cipur. Take braunne of capons or hennes þou shalle. Parboyle and drye hit with alle. Hew hom smalle, bray in mortere, As smalle as bred, þat myed were. Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may. Coloure hit with safron, I þe say. Boyle hit after yche adele, Charge hit with flesshe brayed wele. Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshe.  [Liber cure cocorum (England, 1430)]

To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)]

It's worth noting that we're starting to see a sequence of recipes in both Crophill and Liber that are in roughly the same order.

Recipes from John Crophill's Commonplace Book - 8 Chikens in Cryteyne

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[8.] Chikens in Cryteyne
Tak cowys melk lye it up with amydon or with flour force it up with poudre of ginger galentyn canel comyn colour it up with saffron sethz the chikenis hew hem on quarters boille it alle to gidre seson it up with sugre.

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This recipe is part of a broad family of recipes that go by a wide range of similar names, such as "cretonne", "cruton", "gretney", and "kirtin". The sauce for the dish varies widely as well, most being thickened with almond milk but some use eggs or flour instead. Again, the closest match for the Crophill version comes from Liber and Noble.

Chekyns in cretene. Take cow mylke, lye hit anone With flowre, or ellis with amydone. Fors hit with galyngale and gode gyngere, With canel and comyn, alle in fere, Coloure hit with safron þo. Þe chekyns by hom selfe þo sethe þer to, Hew hom in quarteres and lay hom inne, Boyle hom up with alle, no more ne mynne. But seson hit with sugur suete, And serve hom forthe for þay ben sete.  [Liber cure cocorum (England, 1430)]

To dight chekins in kirtyne tak cow creme and alay it with flour or whit amydon and fors it with galingalle guinger canelle comyn and saffron then sethe your chekins and quarter them and sesson them with sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 7 Conyes in Grave

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[7.] Conyes in Grave
Take conyes & sethz hem wel tak hem up & wasch hem in cold water tak melk of almonds lyze it up with [f.18v] amydon or with myed bred force it up with ginger & with clowes boille it on the fyer hew the conyes & do ther to seson it up with wyn & sugre.

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This is one of the more common recipes, with almost every contemporary source having one or two different versions. As with other recipes in Crophill, the versions from Liber and Noble are particularly close. Others, such as the one from Forme of Cury, tend to add sugar and leave out the wine.

Conyngus in gravé. Sethe welle þy conyngus in water clere, After, in water colde þou wasshe hom sere, Take mylke of almondes, lay hit anone With myed bred or amydone. Fors hit with cloves or gode gyngere. Boyle hit over þo fyre, Hew þo conyngus, do hom þer to, Seson hit with wyn or sugur þo.  [Liber cure cocorum (England, 1430)]

To mak conys in graue fley your conys and wesshe them and sethe them then take almond mylk and alay it with bred or whit amydon and fors it with clowes and galingale and boile yt welle and hew your conys and boile yt welle and hew your ceripe and put them ther to and sesson it with wyne and sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

Connynges In Grauey. XXVI. Take Connynges smyte hem to pecys. parboile hem and drawe hem with a gode broth with almandes blanched and brayed. do þerinne sugur and powdour gynger and boyle it and the flessh þerwith. flour it with sugur and with powdour gynger an serue forth.  [Forme of Cury (England, 1390)]

Recipes from John Crophill's Commonplace Book - 6 Amydone

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[6.] Amydone
Take whete & step it ix days & chaunche the water every day twyes brose it in amorter rythe smal tempre it up sithen with melk or water sye it thorow an harsine let it stonde stylle til it be stable poure out the water ley it on a cloghet turne it til it be bon drye.

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Recipes for amidon (wheat starch) aren't uncommon, and the ones found in Liber cure cocorum and A Noble Boke off Cookry are reasonably close to the Crophill version. However, both of those have notable differences. The recipe in Liber doesn't call for the water to be changed twice daily, and the one in Noble calls for steeping the wheat for ten days instead of nine.

Amydone. Take wete and stepe hit dayes ix. Þus chaunge þy water yche day be dene. Brys hit in a morter ry3t smalle, Sethe hit with mylke and water with alle. Þorowgh a herseve loke þou hit sye, And let hit stonde and setel bye. Poure oute þe water, in clothe hit lay, Tyl hit be drye þou turne hit ay. Þys is a lycour as men sayn, Þer of I schalle speke more in playn.  [Liber cure cocorum (England, 1430)]

To mak amydon take whet and step it in water x dais and change the water eury daye then bet yt smalle in a mortair and sethe it with water and mylk and sye it throughe a clothe and let yt stond and setelle and pour out the water and lay it in a clothe and turn it till it be drye.  [A Noble Boke off Cookry (England, 1468)]

Interestingly, the version found in MS Harley 5401 is closest to the Crophill recipe.

To make Amydon. Recipe whete & stepe it ix dayes, & change þe water every day twyes; than bray it in a morter right small, & clens it throgh a haryn syve, & lat it stonde tyll it be sett; þen put onto þe morter & bray it in a clothe to it be dry.  [MS Harley 5401 (England, 15th century)]

Recipes from John Crophill's Commonplace Book - 5 Chaudon Sauz of Swannes

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[5.] Chaudon Sauz of Swannes
Tak the issu of the swannes & wasch hem wel skoure the guttys with salt sethz al to gidre. Tak of the fleysch hewe it smal & the guttys with alle. Tak bred gynger & galingale canel grynd it & tempre it up with bred colour it with blood or with brent bred seson it up with a lytyl vinegre welle it al to gydere.

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While there are similar recipes in many other sources, there are a couple that are notably close. It is especially interesting that both Crophill and Noble include the instruction to scour the guts with salt. 

To mak chaudron for swan wild duck or pigge take and wesshe the issus of a swan and skour the guttes with salt and sethe them to gedour and hewe small bothe the flesshes and the guttes and put ther to canelle or galingale put myed bred ther to and temper it with the brothe or with the blod and sesson it to venygar and boille them in a possuet and serue them furthe. [A Noble Boke off Cookry (England, 1468)]

Sawce for swannus. Take þo offal and þo lyver of þo swan, In gode brothe þou sethe hom þan. When hit is sothyne, take oute þe bonus, Smalle hew þo flesshe, Syr, for þe nonus. Make alyoure of crust of brede, Of blode of swanne, þat soþun is lede, Caste powdur of gynger and clawes þer to, Of peper and wyn þou take also, And salt hit þen and sethe hit wele. Cast in þy flesshe, hewen yche a dele, And messe hit forthe, as I þe kenne, Set hit in sale before goode menne.  [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 4 Blamanger

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[4.] Blamanger
Tak rys & waysch hem & drye hem & tempre hem up with almonde melk. Tak broyn of caponis or of hennys [f.18r] good plente & tose it smal do the rys & the melk to gydre ovr the feyr boylle charche it with the tosed fleysch seson it with sugre florysche the dysch with fryed almondys.

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There are numerous contemporary recipes for blancmanger, but the closest appear to be the ones below.

Blonc Manger. Take ryse and loke þou wasshe hom clene, And þorowgh a strynour þou hom strene. Temper hom with almonde mylke anon. Take brawne of capons or henne good won, Tese hit smalle, as I þe lere. Do þe ryse in þo mylke over þe fyre, Let hit boyle for ony nede. Charge hit with tesyd flesshe in dede. Seson hit with sugar, and floresshe With fryud almondes þo lordes dysshe.  [Liber cure cocorum (England, 1430)]

To mak blanche mange of flesshe tak ryse and wesshe it and draw it throughe a stren and temper it with almond mylk then teese the braun of capon or henn small and put the rise to the mylke and boile it and charge it with the tosed flesshe sesson it with sugur and florisshe it with almonds and serue it. [A Noble Boke off Cookry (England, 1468)]

Given the number of parallels so far with Liber Cure Cocorum, I wonder if someone edited the recipes from that work to make them more readable by dropping the rhyming form.

Recipes from John Crophill's Commonplace Book - 3 Furmente

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[3.] Furmente
Tak whete & pike it fayre do it in amorter stampe it alitel & sprenkle it with water stampe it hol waysche it fayre do it in a pot boille it tyl it breste set it doun & tak cow melk playe it up with alytyl tyl it be thykke lye it up with yolkys of ayren colour it with saffron kep it wel fro brennynge.

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There are a number of different versions of frumenty in the surviving medieval cookbooks, but there are two which are reasonably similar. The unusual use of the word “play” in all three is especially worth noting, and could be a copy error for “alay”.

To mak furmente tak whet and pik it clene and put it in a mortair and bray it till it hull then wenowe it and wesshe it and put it unto the pot and boile it till it brest then sett it down and play it up with cow mylk till yt be enoughe alay it with yolks of eggs and kep it that it byrn not, colour it with saffron do ther to sugar and salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

Furmente. Take wete, and pyke hit fayre and clene And do hit in a morter shene. Bray hit a lytelle, with water hit spryng Tyl hit hulle, with-oute lesyng. Þen wyndo hit wele, nede þou mot. Wasshe hit fayre, put hit in pot. Boyle hit tylle hit brest, þen Let hit doun, as I þe kenne. Take know mylke, and play hit up To hit be thykkerede to sup. Lye hit up with 3olkes of eyren, And kepe hit wele, lest hit berne. Coloure hit with safron and salt hit wele, And servyd hit forthe, Syr, at þe mele. With sugur candy, þou may hit dowce, If hit be served in grete lordys howce. Take black sugur for mener menne. Be ware þer with, for hit wylle brenne.  [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 2 Browet of Almayne

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[2.] Browet of Almayne
Tak almonde melk lye it with amydon ore with bake flour colour it with saffron force it with good pouder of ginger & canel & galingale. Tak parterkes & chykenes & hewe hem on quarterrys do the melk over the feyre & boylle it do in thi fleysch seson it with sugre.

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There are numerous versions of this stew in other sources. The variations in the recipe’s name are interesting in that they either to reflect the use of almond milk, or they imply a German origin (Allemagne is the French name for Germany).

The ingredients and the instructions to color the stew it with saffron make the following two recipes the closest match.

To mak Bruet de almondes tak almond mylk and alay it with amydon or with whet flour bulted coloure it with saffron and fors it with pouder of ginger canelle and galingale then tak pertuche or chekens and sethe them and hew them in quarto and set the mylk on the fyere to boylle and florish it with pouders and serue it.  [A Noble Boke off Cookry (England, 1468)]

Breuet de almonde. Take gode almonde mylke anon, And loke þou lye hit with amydone, Or with flowre þat is bake. Coloure hit with safron, I undurtake. Fors hit with powder of þy male Of gyngere, canel, and galingale. Take pertrykes and chykyns and hom wele sethe. Hew hom in quarters fayre and smethe. Do þat mylke over þo fyre þat tyde, And boyle and sett hit doune besyde, And florysshe hit with powdur, as I þe kenne, Þou may have more menske emong alle menne. [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 1 A Tarte of Fysch

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British 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, MedievalCookery.com

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[f.16v]

[1.] A Tarte of Fysch
Tak fygges & reysingis & cyng[?] [f.17r] hem & do ther to freysch samoun or othyr maner of freysch fysch grynd alle to gyder temper hem up with almounde mylk & frye almounds in swete oyle & do therinne lye alle to gydr do ther to pouder of galingale reysings of coraunce quybybes & soden perys & schere hem & cast hem ther inne amonge alle to gidre & of ilk of the spyces kepe the halvendel with outen colour thi fars with saffroun & swet it with sugre. Tak laumpreys & laumprouws & elys & dares & roches & loches smeltys and other maner of freysch fysch & wete hem in flour frye hem in swete oyle & loke thu have dats farsed & plumbys damaycynis than go to the ovene & mak dowe & couche thi fars on this maner, fferst ley thi kake of dowe than tak thi fars & couche thi fryed fysch & thi dats farsed & plumbys & thi almondys & drengle it in swete oyle & poudre it with sugre & lay thou thi fars on this [f.17v] maner couche thi fars as thu wylt have hulke it & pinche it & mak thi lowes colour it with saffron & set it inne the ovene & yf you wylt hawe of foure coliurs make it as I have tawte of the tou or of the tothere.

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The final sentence of this recipe—instructing the cook to color the tart as described earlier—strongly suggests that it was copied from some other source as there are no preceding recipes to refer to.

There are many similar recipes for fish pies in the surviving medieval cookbooks, though I haven’t found any that closely follow the one in Crophill.

Tartes of Fyssche. Take Fygys, and Roysoynys, and pike an sethe in Wyne; than take Costardys, Perys, and pare hem clene, and pike out the core, and putte hem in a morter with the frute; then tak Codlyng or haddok, other Elys, and sethe hem and pike owt the bonys, and grynd alle y-fere, and do ther-to a lytel wyne, and melle to-gederys: an do ther-to Canelle, Clowys, Mace3, Quybibe3, pouder Gyngere, and of Galyngale, and pepir, and Roysonys of coraunce, and coloure it with Safroun. When thou makyst thin cofyns, than take gode fat Ele, and culpe hym, and take owt the stonys of Datys, and farce hem; and blaunche Almaundys, and caste ther-to; but fyrste frye hem in Oyle, and couche al this a-mong, and bete thin cofyns with the ledys, and bake, and serue forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]

CRUSTARDES OF FYSSHE. XX.VII. XVI. Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth.  [Forme of Cury (England, 1390)]