Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
76. Creme boyled
Take swete creme of melke do hit in a pott do ther to butter clearyfyed set hit on the fyre stere hit when hit boyles have yolkes of eyron drawyn thorowgh a streynour in to a boyle & put boylyng coem ther to [f.64v] with a ladyl styr hit well for quallyng & put hit in the pott a ghen & yf be nedd gheve hit a lytyl more of the fyre loke hit have white sygure y nowghe & of the batture also loke hit be standyng as mortrues & coloure hit with safron loke hit be salt messe hit forth and strew on poudour of gynger.
There are several version of this thickened-cream recipe, including the one below from A Noble Boke off Cookry, but none are an exact match for the Wagstaff recipe.
To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it. [A Noble Boke off Cookry (England, 1468)]