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
77. Lyed mylke
Take cow mylke & sugure do hit on a pott set hit over the fyre whan hit boyleth a ley up with yolkes of eyroun & loke hit be rennyng & not to chargeaunt take whete brede & cut hit on chyves do hem yn disches loke thy mylke be salt & poure hit a bovyn.
While there are dozens of similar medieval recipes for "alayed milk" or "larded milk", this recipe is a clear match for recipe 179 from A Noble Boke off Cookry.
To mak alayd mylk take cow mylk and sugur and put it in a pot and set it on the fyere and when it boilithe alay it up with yolks of eggs and let it be rynynge and not chargant then tak whit bred and cut it in thyn peces and lay them in a disshe and let the mylk be somewhat salt and serue it furthe. [A Noble Boke off Cookry (England, 1468)]