Recipes from John Crophill's Commonplace Book - 63 Powmes Dorre

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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[63.] Powmes Dorre
Tak good farsure & mak balles do hem in a panne of clene water boyle hem alityl tyl they begynng to swelle than tak hem up & ley hem on a boord to dreyen tak yelkes of eyren of swenge hem wel ther inne & let hem dreyen do hem on a spite & rost hem & in the rostinge powre on [f.28v] the yelkys of eyren flawme hem with grees serve hem forth with frytur.

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There are versions of pommes dorry in both Liber and Noble, but neither is a close match for the Crophill version. This may not be surprising given the wide amount of variability for the recipe in medieval English sources.

For powme dorrys. Take porke and grynde hit rawe, I kenne, Temper hit with swongen egges. þenne Kast powder to make hit on a balle. In playand water þou kast hit schalle To harden, þenne up þou take, Enbroche hit fayre for goddes sake. Endore hit with ȝolkes of egges þen With a fedyr at fyre, as I þe kenne. Bothe grene and rede þow may hit make With iuse of herbȝ I undertake. Halde under a dysshe þat noȝt be lost, More honest hit is as þou wele wost.  [Liber cure cocorum (England, 1430)]

To mak pomes tak and grind raw pork and temper them with swonge egges caft ther to good poudurs and [quere, rolle omitted?] it in a balle and lay it in boillinge water to hardyn then tak it up and endore it with yolks of eggs and ye may make it grene or red with juce of erbes and serue it.  [A Noble Boke off Cookry (England, 1468)]

XLII - FOR TO MAKE POMMEDORRY. Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe.  [Forme of Cury (England, 1390)]

xix - Pome dorres. Take Fylettys of Raw porke, and grynd hem wyl; do Salt and pouder Pepir ther-to; than take the Whyte of the Eyroun andthrow ther-to, and make hem so hard that they mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; then take Almaunde mylke, and y-bontyd (Note: Bolted, sifted) flour, do hem to-gederys; take Sugre, and putte in thin (Note: Thine) bature; then dore hem with sum grene thing, percely or ȝolkys of Eyroun, to-geder, that they ben grene; and be wyl war that they ben nowt Browne; and sum men boyle hem in freysshe broth or they ben spetid; and whan they ben so boylid, then they must ben sette an kelid, and than Spete hem, and dore hem with ȝolkys of Eyroun y-mengyd with the Ius of haselle leuys.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from John Crophill's Commonplace Book - 62 Char de Marchaunt

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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[62.] Char de Marchaunt
Tak good moton hew it on gobets & set it in a pot tak brod peper & percely grynd hem to gider tempre hem up with bred than do ther to salt & welle it.

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This recipe is one of the few cases where there is a match in Noble without a corresponding one in Liber.

For To Mak Charmarchaunt. Tak restes of motton choped and put them in a faire pot and set them on the fier with clene water and boile it welle then take parsley and saige and bete it in a mortair with bred and draw it up to the brothe and put it in the pot with the flesh and let it sethe to gedure and salt it and serve it furthe.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 61 Farsure For Soper

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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[61.] Farsure For Soper
Tak hard eyren soden & hew hem smal tak percyle & sauge & hew it smal do ther to & do it in the chikenys.

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Like the previous recipe, the only close match for this one is from Ancient Cookery.

Farsure for chekins. Take the zolkes of harde egges, and bray hom smal, and take fauge and parsel and hew hit smal, and medel (mingle) hom wel togedur, and do therto raisynges of corance, and pouder of canel, and pouder of ginger, and do into the chekyns, and parboyle hom, and roste hom, and do as I faide tofore.  [Ancient Cookery (England, 1425)]

Recipes from John Crophill's Commonplace Book - 60 Farsure

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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[60.] Farsure
Tak freysch pork soden hew it smal tak yelkes of eren & meng with al fprce it with poudre swete it with sugre do ther to maces qwibebis & clowes al hole colour it with saffron do it in the chykennys than boyle hem & tak hem up rost hem with gres if it be nede.

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The closest match for this recipe appears to be the following one from Ancient Cookery.

Farsure for chekyns. Take fressh porke, and fethe hit, and hew hit smal, and grinde hit wel; and put therto harde zolkes of egges, and medel hom wel togedur, and do therto raifynges of corance, and pouder of cancl, and maces, and quibibz (cubebs), and of clowes al hole; and colour hit with saffron, and do hit into the chekyns; and then parboyle hom, and roste, and endore (baste) hom with rawc zolkes of egges, and fiaume hom if hit be nede, and serve hit forthe.  [Ancient Cookery (England, 1425)]

(Stolen?) Recipes from the Tudor Kitchen

A friend posted a link to a review for a cookbook of Tudor recipes that I hadn't seen yet, so I was understandably excited to check it out. Then I found something disturbing. The review included some recipes from the cookbook ... and two of them were mine.

I was not asked for permission to use the recipes, and from what I can tell no credit was given, so I sent off a quick note to the publisher to see what's what and what can be done.

But of course my mind couldn't leave it alone. The review included eleven recipes, and it seemed unlikely that a random selection of eleven recipes from a cookbook would just happen to include the two that were taken from my website .... unless of course more than just those two were copied from elsewhere on the internet, and I only recognized the fact because I wrote them.  So I took another look.

The following recipes are listed in the review:

Salmon Sallet for fish days
Roast capon (Spice roast chicken)
Salmon Rostyd in sauce (Grilled salmon in wine sauce)
To fry whitings (Fried whitefish in apple or onion sauce)
Steamed asparagus spears in orange sauce
Compost (Cold spiced vegetables in wine and honey sauce)
Sweet potatoes in rose and orange syrup
Egges in moneshyne
Tostee (Ginger syrup toasties)
A dysschefull of snowe (Apple puree in snow)
Smartard (Sweet cottage cheese fritters)

There's also another review that includes just two recipes:

A Dysschefull of Snowe – Strawberries on Snow
Steamed Asparagus Spears in Orange Sauce

This makes for 12 different recipes (the steamed asparagus shows up in both reviews).

The first thing I noticed is that they seem to be an odd mix of US and UK measurements. The author is from Wales, and in the intro of his book (available in preview on Amazon.com) he says he did this because the over-sixty crowd is "more acquainted" with the US (non-metric) measures. Huh. I could understand having them all one way or the other, but a mix of the two seems odd.

I started to do some web searches, and it looks like MedievalCookery.com isn't the only place recipes were taken from.

Salmon Sallet for fish days - [Shakespeare's Kitchen by Francine Segan]
Compost (Cold spiced vegetables in wine and honey sauce)  -  [MedievalCookery.com]
Tostee (Ginger syrup toasties) - [MedievalCookery.com]
Smartard (Sweet cottage cheese fritters) - [The Foody UK and Ireland]
A Dysschefull of Snowe – Strawberries on Snow - [MedievalCookery.com]

Some of the recipes have edits, possibly in an attempt to disguise their origins or circumvent copyright law, or possibly because an editor didn't like the original wording, but in each case the source of the recipe is still quite clear.

This means that of the dozen recipes from the book that were featured in interviews, almost half can be found online with a quick search. This is not good.

A Copyright Public Service Announcement

It looks like another cookbook has been published which contains recipes copied from the MedievalCookery website, so I thought I'd take some time to clear up some potential confusion over the internet as a whole, recipes, and copyright.

First let me point out that just because something is freely available on the internet does not mean that you copy it and use it as you will.  For example, I have a recipe online called Tostee.

It's a nice little recipe, and while it didn't take me too long to work out, it's still my work. I place a certain amount of value on my work, even the small stuff, and therefore would like to receive compensation and credit whenever it's reproduced. To remind people of this I even added this bit at the bottom of the web page:

That's a copyright notice (note that the page would still be copyrighted without it) and a link to a "Terms of Use" page that essentially says, "Don't steal my work. Ask permission for use." What it means is that it is a violation of copyright laws to copy the page and publish it as your own work.

Now here's the interesting part. There are portions of this recipe that actually could be used without permission. For example, the page contains the original source of the recipe, which is a manuscript from the fourteenth century.

That original manuscript is in the public domain. You can copy and paste and publish it to your heart's content and nobody's lawyers will send you a nastygram about it. You can even read through it and work out a modern version of the recipe ... which is exactly what I did. If I found out someone else did that I'd say, "Good job! Do another one!" Really. I'm quite enthusiastic about people working out modern versions of medieval recipes.

The tricky part is the chunk of the recipe above that.

That part of the recipe is my original work. If you use that part in your cookbook without permission then I'll be rather cranky, especially since I don't make it all that difficult to actually get permission.

Oh, and if you use that part without permission and change a word or two, that still counts as copyright infringement and I'll still get cranky.

There is one weird bit to copyright law however, and that has to do with this bit of the recipe:

Technically, a simple list of ingredients cannot be copyrighted, so you might be able to get away with using this part as well. However, the wording of the individual items and the order they're given in is still covered by copyright law, so it's really not a good idea to use it without permission either.

So remember: if you want to use something from someone's website, ask first! If they're like me then the odds are pretty good they'll let you.

Recipes from John Crophill's Commonplace Book - 59 Charlet Aforce

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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[59.] Charlet Aforce
Tak cow melk & eyren & swenge hem to gidre & colour it with saffron tak freysch pork hew it smal do it ther to kast it in a panne boyle it wel & stire it vyn & with ale set it don than ley it on a canwas presse out the wyth tak almaunde melk colour it with saffron lye it with [f.28r] amydon force it with poudre of ginger & galingale.

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While there are a number of versions of this recipe in other sources, the closest match is from Noble.

To mak charlet forced tak cowe mylk and yolks of eggs draw throughe a stren and bet it to gedur then tak freshe pork smalle hewene and cast all to gedure in a pan and colour it with saffrone and let it boile till it be on a crud then take it up and lay it on a clothe upon a bord and presse out the whey then tak the mylk of almondes or cow creme and sett it on the fyere put ther to sugur and colour it depe with saffrone then leshe out the crud and couche it in dishes and pour out the ceripe and cast on sugur and canelle and serve it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 58 Botre of Almaunde Melk

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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[58.] Botre of Almaunde Melk
Tak thykke almaunde melk boyle it & in the boylinge kast ther in vinegre or vin do it sethen on a canwaas abred gadre it sethen on an keep than hange it up on a cloth amylewey wyle ley it after in a cold water than serve it forth.

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There are versions of this recipe in both Liber and Noble. The Liber version uses the phrase "a mile away", making the corresponding text in the Crophill version more understandable.

Buttur of Almonde mylke. Take thykke mylke of almondes clere, Boyle wele alle in fere. And in þo boylyng, cast þerinne Venegur, oþer ellys gode wyne. Do hit soþenne in a canvas þenne, In soþun, gar hit on hepe to renne. In clothe þou henge hit a myle way, And after in colde water þou hit lay. Serve hit forthe in þe dysshe, Þat day þo lorde is servyd with fysshe.  [Liber cure cocorum (England, 1430)]

I still can't work out the origin of the cryptic title for the Noble version. If it's a copyist error then it's quite an impressive one.

To mak Z S. V tak thik almond mylke and boile it and in the boilinge cast in wyne or venygar and put it in a canvas and let it ren on a hepe then honge it in a clothe and lay it in cold water and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 57 Letlardes

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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[57.] Letlardes
Tak eryn & cow melk & swenge hem to gidre tak lard of freysch pork & sithen schere it on smale pecys kast it ther in hoylle & styr it tyl it be gaderyd on a crudde than leche it & kest it on a grederne & serve it with frotours.

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The title of this recipe comes from the French, "lait lardee" (larded milk). While a very common recipe in medieval English cookbooks, the versions in Liber and Noble are the closest matches.

Lede lardes. Take eyren and swete mylke of a cow, Swyng hom togedur, as I byd now. Take larde of fresshe porke with alle, Sethe hit and schere hit on peses smalle. Cast þer in and boyle hit, þenne Styr hit wele, as I þe kenne, Tyl hit be gedered on crud harde. Leche hit, and rost hit afterwarde Apone a gredel, þen serve þou may Hit forthe, with spit, as I þe say.  [Liber cure cocorum (England, 1430)]

To mak ledlardes of one coloure tak eggs and cow mylk and swinge them to gedur then sethe it and hew it in small peces and boile it and stirre it till be ron upon a herd curde then lesshe it and rost it upon a gredirn and serue it  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 56 Ynde de Cypres

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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[56.] Ynde de Cypres
It sal ben mad as blaunde sorre save the colour sal ben of ynde bandas or of the flour of the violet.

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The name of this recipe is a little odd. "Ynde" usually means "of India" or possibly "indigo", and while "Indigo of Cypress" sort of makes sense I could not find any recipes with a similar name.

The instruction to make it the same way as "blaunde sorre" does provide an interesting clue. That recipe - number 54 - includes capon meat and almond milk, and has a close match in Liber.

Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele. Do hit over þo fyre and boyle hit wele. Take braune of capons or hennes alle, Hew hit þat hit be riȝt smalle. And grynd hit wele, as myud brede, And do þer to, as I þe rede. Seson hit with sugur grete plente, With fryid almondes florysshe so fre.  [Liber cure cocorum (England, 1430)]

Looking at other similar recipes from Liber, the following one jumps out. It suggests that the word "Ynde" in the title may be a copyist error for "Viande", which is sometimes spelled "vyande" in Middle English.

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)]

In further support for this interpretation, a version of that recipe from Ancient Cookery instructs the reader to color the dish with "ynde" (indigo).

Viaunde de Cypres. Take the braune of capons, and of hennes, and grynde hit smalle; and take almonde mylke made with gode brothe, and do hit in a pot, and do therto floure of ryfe, and let hit boyle; and do therto the grounden flesh, and sugur, and clowes, and maces, and colour hit wyth ynde, and let hit boyle togedur, and loke hit be stondynge, and dresse hit forthe, and almondes or paynes fryed, and styk hom right up therin.  [Ancient Cookery (England, 1425)]

Recipes from John Crophill's Commonplace Book - 55 Rosee

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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[55.] Rosee
Tak flour of rys tempre it with almaunde melke lye it tyl it be chargeaunt tak braun of caponys or of hennys hew it & grynd it smal charge it with al colour it with alysaundre or with blood force it with clowes & maces seson it with sugre [f.27v] gret plente.

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As with the previous recipe, there was an earlier version of Rosee in Crophill (recipe number 35), and again this second version is much closer to the recipe in Liber.

Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke. Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne. Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle. Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode. Seson hit with sugur grete plenté, Þis is a rose, as kokes telle me.  [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 54 Blaunde Sorre

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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[54.] Blaunde Sorre
Tak rys & wasch hem & grynd hem smal tempre hem up with almaunde melk do it ovre the fyer & boylle it tak braun of hennys & of capouns hew it & grynd it smal as myed bred do ther to seson it with sugre gret plente florysch it with fryed almaunds.

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This is the second recipe for Blanc de Syre in Crophill, the first being recipe number 44. Interestingly, this version is much closer to the one from Liber.

Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele. Do hit over þo fyre and boyle hit wele. Take braune of capons or hennes alle, Hew hit þat hit be riȝt smalle. And grynd hit wele, as myud brede, And do þer to, as I þe rede. Seson hit with sugur grete plente, With fryid almondes florysshe so fre.  [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 53 Bokenande

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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[53.] Bokenande
Tak almaunde melk colour it with saffron forse it with good poudre tak fat fleysch wel soden hew on smale gobets do ther to lye it with amydon or with bake flour boille it set it don florysch it with poudre.

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As with the recipe for Jussel, Bukkenade is a fairly common dish. However the recipes in Liber and Noble are the only ones I have found that are similar to the Crophill verison.

Bucnade. Take almonde mylke as I con preche. Coloure hit with safron as I þe teche. Fors hit with poudur, þat is gode. Take larde of porke, wele soþyn, by þo rode. Hew hit in gobettes wele afyne. Loke þey ben smale and put hem inne. Lye hit with floure or amydone, Boyle hit wele and sett hit done. Florysshe hit with powdur, as I þe kenne, Þenne may hit be served, before gode men.  [Liber cure cocorum (England, 1430)]

To mak Buknard tak almond mylk and colour it with saffron and fers it with pouder then tak lard of pork well sodene and hewe it small and put them to the mylk and alay it with flour or with amydon and boile it well and florishe it withe pouder and colour it with sanders and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 52 Jussele

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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[52.] Jussele
Mye wastelbred swenge eyren & do ther to tak good fat broth of freysch beof colour it with saffron boille it al softely & in the boyllingg do al this ther to & do to sauge & percyle.

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This simple recipe shows up in several medieval cookbooks, and the versions in Liber, Noble, and Forme of Cury are particularly close matches. It's interesting that among these recipes the Noble version is the only one that reverses the order of eggs and grated bread.

Iusselle. Take myud bred, and eyren þou swynge. Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng.  [Liber cure cocorum (England, 1430)]

To mak jusselle tak and swinge eggs and myed bred to gedur then tak freche brothe of bef and colour it with saffron and boile it softly and cast in parsley and saige and serue it.  [A Noble Boke off Cookry (England, 1468)]

Jusshell. XX.II. III. Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth.  [Forme of Cury (England, 1390)]

Recipes from John Crophill's Commonplace Book - 51 Ravioles

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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[51.] Ravioles
Tak freysch pork & braun of hennys grind it smal yelks of eyren & grind hem & do ther to good poudre of maces qwybibes & mong with alwynd it in past & set it in a panne of fat broth colour it with saffron & florysch hem with hole chese [f.27r] gratyd.

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The first half of this recipe's title is unclear, with only the "R" being certain and the rest appearing to be small letters (no ascenders or descenders). The combination of "R???oles" along with the instruction to wrap the meat in pastry suggested that this is a recipe for ravioli. That being said, the recipe is not much like other contemporary English ravioli recipes.

Raffyolys. Take swynes lire (stejh), and sethe hit, and hewe hit smalle, and do therto zolkes of egges, and medel hit wel togedur, ande make hit right fouple, ande do therto a lytel larde my need, and grated chese, and pouder of ginger, and of canelle ; then take and make balles therofas gret as an appull, and wynde hom in the calle of the swyne, every balle by hymself; then make a coffyn of paste fchapet aftur hit (formed like it), and lay hit therin, and bake hit; and when thai byn baken, take zolkes of egges, and bete hom welle in a vesscll, and do therto sugur, ande gode pouder, and colour hit with saffron, and poure above, and serve hit forthe.  [Ancient Cookery (England, 1425)]

Raynedes. Take swete porke, dates, figges, braied togeder, and put therto a fewe zolkes of eyren, and in the brayinge alay hit with a lytel brothe, and cast therto pouder of clowes, pouder of pepur, sugre, raifynges of corance, and colour hit with saffron, and medel al togeder; and then hille the stuffure in paste as men maken ruschewes ; and then take the brothe of capons fothen in herbes, and let hit boyle, and colour hit with saffron, and then put in therto the raynecles, and when thai byn boyled take hom up, and lay three of hom in a dissh, and poure brothe therto; and take grated chesc medelet with pouder of ginger, and strewe above theron, and serve hit forthe.  [Ancient Cookery (England, 1425)]

There is a recipe from Liber that seems close to the one in Crophill, but it is titled risshens instead.

For risshens. Take grounden porke þat soþun hase bene With peper and swongen egges clene. Put berme þer to, I undertake, As tome as belle hit wille hit make. Lay hit in a roller as sparlyng fysshe, Frye hit in grece, lay hit in dysshe.  [Liber cure cocorum (England, 1430)]

Recipes from John Crophill's Commonplace Book - 50 Charlet

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

-=-=-

[50.] Charlet
Tak swete melk & colour it with saffron tak freysch pork soden hewe it smal sweng eyren & cast alm the melk set it over the fyer boille it stere it wel to gider kele it with alytyl ale & set it doun.

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There are corresponding recipes for charlet in both Liber and Noble. In itself this isn't all that unusual as the dish appears in most of the cookbooks from the medieval period, however the versions in Liber, Noble, and Crophill appear to be the only ones that include the phrase "set it down".

Charlet. Take swettest mylke, þat þou may have, Colour hit with safron, so God þe save. Take fresshe porke and sethe hit wele, And hew hit smalle every dele. Swyng eyryn, and do þer to. Set hit over þe fyre, þenne Boyle hit and sture lest hit brenne. Whenne hit welles up, þou schalt hit kele With a litel ale, so have þou cele. When hit is inoȝe, þou sett hit doune, And kepe hit lest hit be to broune.  [Liber cure cocorum (England, 1430)]

To mak charlet tak swet mylk and colour it with saffron then tak freche pork and boile it and hew yt smalle then swinge eggs and cast them into the mylk and boile them and stirr them lest they bren and bete it with a litill ale and set it doun and let it not be brown and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 49 A Tarte of Fysche

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

-=-=-

[49.] A Tarte of Fysche
Tak figgs & waysch hem & grynd hem [f.26v] smal tempre hem with vinegre tak freysch samoun haddokes perches & pykes tak out the bonys bray hem to gidre in a morter tak poudre of ginger & galingale & meng with al tak maces & qwybibes & clowes & do ther to al hole & sugre gret plente tak ther of & do in thi cofyn a smal couche tak elys & lamprouns and frye hem to gidre in oyle de oyle & lay ther in a couche of the brayed mete & do ther to botre of almaunde melk covere it with past colour it with inne & with outen.

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This recipe appears to be a common fish-day tart, but as with the previous recipe I could not find any clear matches. There are several recipes with similar aspects, the closest of which I've included below.

Tart for Lenton. Take figges and raisinges, and wassh hom in wyne, and grinde hom, and appuls and peres clene pared, and the corke tane out; then take fresh samon, or codlynge, or hadok, and grinde hit, and medel hit al togedur, and do hit in a coffyn, and do therto pouder of ginger, and of canelle, ande clowes, and maces; and plaunte hit above with pynes, or almondes, and prunes, and dates quartert, then cover thi coffyn, and bake hit, and serve hit forthe.  [Ancient Cookery (England, 1425)]

TART DE BRYMLENT. XX.VIII. VII. Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ wyne and sugur. take salwar Salmoun ysode. oþer codlyng, oþer haddok, & bray hem smal. & do þerto white powdours & hool spices. & salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin. Plaunt it boue with prunes and damysyns. take þe stones out, and wiþ dates quarte rede dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.  [Forme of Cury (England, 1390)]

Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder peper, Canell, Clowes, Maces, pouder ginger, pynes, grete reysons of coraunce, saffron, and salte, and cast thereto; and then make faire lowe coffyns, and couche this stuff there-in, And plonte pynes aboue; and kut dates and fressh salmon in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereon; And couche the coffyns faire with the same paaste, and endore the coffyn withoute with saffron and almond mylke; and set hem in the oven and lete bake.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The phrase "oyle de oyle" in the Crophill version is most certainly a copyist error for "oyle de olive" (olive oil).

Recipes from John Crophill's Commonplace Book - 48 A Tarte Pernusames

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

-=-=-

[48.] A Tarte Pernusames
Tak fresch pork & sethz it  & do awey the skyn & the bonys & grynd it in a morter tak good chese & cyy it & tempre al to gidre than tempre it with eyren do therinne almaund fryede & good poudre of galingale & clowes & qwybibes & sugre & salt & saffron & reysings with out thu pepynes & grynd al to gidre tak perterkes & ploveres & wodekokes & other smale brydds tak conyes & kerwe hem & frye hem as was forseyd & farse thi dat & mak dow & couche the tarte thus ferst ley at the than aftyr ley thi farse & ley a perty of flesch ther inne & than qwibebes & sugre & good poudre reysings & dats & pumbys & damacyns & fryed almaunds ley al this in the tarte & ley thin oth couche on thi farse colour it with saffron mak thin lowes & set it in the ovene.

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While recipes for port and cheese tarts are fairly common in medieval sources, I could not find any matches for this recipe. The closest appears to be the following from Forme of Cury.

TARTES OF FLESH. XX.VIII. VIII. Take Pork ysode and grynde it smale. tarde harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.  [Forme of Cury (England, 1390)]

Recipes from John Crophill's Commonplace Book - 47 (untitled)

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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[47.] (untitled)
Tak freysch pork hew it & grynd it smal tak yelkys of eyren grind hem & do ther to good ginger galingale do ther to tak maces & qwybibes & clowes do ther to al hole & sugre & poudre gret plente than ley in the cofyn a smal couche of farsure tak perterkes & chikenys & hew hem on qwarter & frye hem & smale bryddys al hole fryed and conyes & do ther to a good bundel of fleysch than ley on farsure a nother good couche & do therin & do ther in greyn de parys & qwybibes & clowes & est ley a nother couche [f.26r] of farsure cvre it with past colour it wyt yelkys of eyren.

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This recipe is another example of a dish where the ingredients are common and there is a wide amount of variation. There is no recipe in either Nobel or Liber that corresponds directly to the one in Crophill, and while there are similar recipes in other medieval English cookbooks (for example, the two below), it is almost impossible to be sure if they're meant to be the same recipe or if the similarities are just a coincidence.

TARTEE. XX.VIII. IIII. Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars þerin. & bake it wel & serue it forth.  [Forme of Cury (England, 1390)]

Tartes de chare. Take Freyssche Porke, and hew it; and grynd it in a mortere, and take it vppe in-to a fayre vesselle; and take the whyte of Eyroun and the ȝolke, y-tryid thorw a straynoure; and temper thin porke ther-with; and than take Pyneȝ, and Raysonys of Coraunce, and frye hem in Freyssche grece, and caste ther-to pouder Pepir and Gyngere, Canel, Sugre, Safroun, Salt, and caste ther-to; and do it on a cofynne, and plante the cofynne a-boue with Pruneȝ, and with Datys, and gret Roysonys of Coraunce, and smal Byrdys, or ellys harde ȝolkys of Eyroun; and yf thow tage Byrdys, frye hem in grece or thou putte hem in the cofyn; and than keuere thin cofynne; and than endore it with ȝolkys of Eyroun, and with Safroune, and late yt bake tyll it be y-now; and than serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from John Crophill's Commonplace Book - 46 Apilmows de Gesse

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

-=-=-

[46.] Apilmows de Gesse
Tak apyllys & seth hem & grynd hem & drawe hem thorow a cloth & do hem in a pot & do ther to melk of almaunds & set it on the fyer & qwan it is boylled do ther to a good perty of wyth gres & loke that thu have many yelkys of eyren & do ther to in a good perty of sugre colour it with saffron dresse it & poudre it with sugre.

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Applemuse is one of the more common medieval recipes, so it is rather surprising that there isn't a version in Liber to match this one. The version in Noble differs from the Crophill in many aspects, but there is a lot of variability in applemuse overall. 

To mak an appillinose, tak appelles and sethe them and lett them kelle ,then fret them throughe an heryn syff on fisshe dais take almonde mylk and oile olyf ther to. and on flesshe days tak freche brothe and whit grece and sugur and put them in a pot and boile it and colour it with saffron and cast on pouders and serue it.  [A Noble Boke off Cookry (England, 1468)]

FOR TO MAKE APULMOS. Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe.  [Forme of Cury (England, 1390)]

Apple Muse. Take Appelys an sethe hem, an Serge (Note: Sift) hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke and Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, and Salt a lytil, and caste all in the potte and lete hem sethe; and loke that thou stere it wyl, and serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from John Crophill's Commonplace Book - 45 Freschure

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

-=-=-

[45.] Freschure
Tak the hert & the lyver & the blood of the hydes & sethz hem & hewe hem in a pot & do ther to qwyth gres & frye it & tak the blood & grynd it in a morter & tempre it up with red wyn & do it in the pot & tak myed bred & grynd it & tempre it up with aly tyl swet broth & lye it ther with wel chargeaunt [f.25v] & do ther inne good pouder & sugre florysch & serve it forth.

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The unusual name of this recipe quickly leads to a similar one from Ancient Cookery.

Frissure. Take hares hilt, and wasshe hom in brothe of beef with alle the blode, and boyle the blode, and skym hit wel, and then parboyle the hares, and chope hom, and frie hom in faire grees, and caste hom into a pot, and let hom boyle ensemble (together); and put therto onyons mynced, clowes, maces, pynes, and reifynges of corance, and draw up chippes of bred with wyne, and put therto; and also pouder of pepur, ande of canel, and sugre, and colour hit with saffron: ande in the fettynge doun alay (mix) hit with a lytel vynegur, and serve hit forthe.  [Ancient Cookery (England, 1425)]

Given that the Crophill version does not specify what kind of meat is to be used, I suspect that the name "freschure" is a corruption of "fresh hare". Based on the ingredients there appear to be related recipes in both Liber and Noble.

Harus in a sewe. Alle rawe þo hare schalle hacked be, In gobettis smalle, Syr, levys me. In hir owne blode seyn or sylud clene, Grynde brede and peper withalle bydene. Þenne temper hit with þe same bre, Þenne boyled and salted hit servyd schalle be.  [Liber cure cocorum (England, 1430)]

To mak hayres in sewe, tak a raw haire and chop hir in small gobettes and sethe hir in hir own blod thene temper it with ale pepper and bred and boile it and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from John Crophill's Commonplace Book - 44 Blaunch Desorre

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

-=-=-

[44.] Blaunch Desorre
Mak [f.25r] gode melk of swete almaundes & skerve the rys & do hem in a morter & grynd hem & tempre hem up with almaunde melk & draw it thorow a cloth & do it in a pot & set it on the fyer & stire it wel tak braun of capouns & do awey the skyn & the bonys & hewe it & grynd it & tempre it up with wyn & wan thi pot hayth wel boylled do ther inne of wyth ginger & tak it fro the fyer & lye it with grounde fleysch & do ther inne qwyth salt & sugre & tast it & loke that it be owerte of savour & poynaunt of the wyth ginger & loke that the thre savours a cor den ilk with othyr & dresse it & plante it with poumgarnett & gelofres.

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Blanc de Syre is one of the more common recipes in medieval English cookbooks, so it's no surprise that there is a corresponding version in both Liber and Noble.

Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele. Do hit over þo fyre and boyle hit wele. Take braune of capons or hennes alle, Hew hit þat hit be riȝt smalle. And grynd hit wele, as myud brede, And do þer to, as I þe rede. Seson hit with sugur grete plente, With fryid almondes florysshe so fre.  [Liber cure cocorum (England, 1430)]

To mak bland sorre tak the mylk of almondes blanched mad with capon brothe then tak the braun of a capon and bet it in a mortair and mele the fishe and the mylk to gedur in the mortair with the pestelle and thik it with flour of rise and boile it put ther to sugur or hony and mak it stondinge then lesk it in dyshes and diaper it with turnsole and serue it.  [A Noble Boke off Cookry (England, 1468)]

As is evident from the above recipes combined with the ones below from other sources, there is a wide range of variation for this dish.

Blank Dessorre. XXXVII. Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer amydoun, and lye it þerwith. take brawn of Capouns yground. take sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel yholes and put in safroun. and serue it forth.  [Forme of Cury (England, 1390)]

Blanc desirree. Almond milk, rice flour, capon meat, sifted ginger, white sugar, white wine; each one in part to be boiled in a clean pot, and then put in the vessel in which it will be done, a little light powder; pomegranates planted thereon.  [MS Royal 12.C.xii (England/France)]

Blanke desire. Take yolkes of eyron sodyn hard & safron & bred growndyn with cow milke boyl do ther to white of eyron cut smal & spyndez of porke corven ther to aley hit a lytyll with raw yolkes of eyron. [Recipes from the Wagstaff Miscellany (England, 1460)]

Blandissorye. Take almaundys, an blawnche hem, an grynde hem in a morter, an tempere hem with freysshe brothe of capoun or of beef, an swete wyne; an ȝif it be lente or fyssday, take brothe of the freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle; thenne take it up, an caste it on a fayre lynen clothe that is clene an drye, an draw under the clothe, wyth a ladel, alle the water that thow may fynde, ryth as thow makyst cold creme; thanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle; an thanne take brawn of Capoun, an tese it smal an bray it ina morter: or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it with almaun mylke, an caste Sugre y-now ther-to; An than caste hem in-to the potte and lete hem boyle to-gederys a goode whyle: thenne take it owt of the potte alle hote, an dresse it in a dysshe, as meni don cold creme, an sette ther-on Red Anys in comfyte, or ellys Allemaundys blaunchid, an thanne serue it forth for a goode potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from John Crophill's Commonplace Book - 43 Browet Ingse

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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[43.] Browet Ingse
Tak good galentyn & tempre it up weth broth & drawe it thow a fayer cloth do it in a pot & set it on the fyer. Tak qwayles & yonge pertrikes & qwarter hem & do hem in a pot & set the pot on the fyer & stire it wel & do ther in good pouder of galentyn & wyth gres & clowes & qwybibes & let it se then tyl the fleys is soden anow tak it than of the fyer & dresse it & pouder it with sugre & maces.

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I could not find any other versions of this recipe in medieval English cookbooks. The recipe's name suggests "English Brewet," and while there are some medieval French recipes by that name, they don't seem to describe the same dish.

For a subtle English brouet - If you want to make subtle English brouet, take hens and cook the livers, then take chestnuts then cut them from the hulls and grind together, then temper with the broth that the hens were cooked in, and add ginger, saffron and long pepper and mix with clear broth, then put together.  [Enseignements (France, ca. 1300)]

Subtle Broth from England. Take cooked peeled sweet chestnuts, and as many or more hard-boiled egg yolks and pork liver: grind all together, mix with warm water, then put through a sieve; then grind ginger, cinnamon, clove, grain, long pepper, galingale and saffron to give it color and set to boil together.  [Le Menagier de Paris (France, 1393)]