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
16. Frumente yne lentyne.
Take clene pykyde whete bray hit yne a mortere ande fanned clene & sethe hit tyl hit be brokyne thane grynde blaunche almondys yne a mortere draw there of a mylke do hit to gedyre & boyle hit tyl hit be resonabulle thykke thane loke thy whete be tendyre coloure hit up with safferyne leche thy purpas whene hit ys sodyne thane lay hitt one dysches by hit sylfe and serue hit forthe withe frumente.
On the heels of the previous recipe, this one is a clear parallel of recipe 150 in A Noble Boke off Cookry.
To make furmente with porpas in lent tak clene whet and bet it in a mortoire and vane it clene and sethe it till it be on enbreston then tak blanched almondes and grind them in a mortoire and drawe ther of swet mylk with the brothe and boile it till it be tendur and colour it with saffron and leshe thy porpas and when it is sodene lay it in dishes and serue it furthe in dysshes. [A Noble Boke off Cookry (England, 1468)]The one odd point is that in the half-dozen or so similar recipes scattered throughout the existing medival English cookbooks, this appears to be the only version that does not refer to porpoise in the title.