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 © 2014 by Daniel Myers, MedievalCookery.com
91. Betrayn yn lentyn
Take the braun that thu makyst yn lentyn do ther to poudyr of pepyr poudyr of clovys & poudyr of canell a grete dele loke hit be broun of saunderes yf thu wilt take blaunched almonds & dyse hem in a perty of wyne & a perty of venyger & do to gedyr when hit boyleth put hit out in to a nothir vessell when hit ys cold lech hit serve hit forth as thu doyst braun ryall.
This recipe is almost identical to recipe 34 in A Noble Boke off Cookry.
To mak Breteyne in Lent tak braun that is mad in lent put ther to poudur of pepper pouder of clowes and cannelle a good dele of sanders then tak blanched almondes diced in a parte of wyne and a part of vinygar and put it to gedur in a pot and when it is boiled put it into another vesselle and when it is cold leshe it and serue it as ye did braun ryalle. [A Noble Boke off Cookry (England, 1468)]