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
133. Losyngys opyn
Make a past with paryd floure knedyn with watyr sigure safron & salt make hem in foyles then cut thy losyngs of the breed of thy hond or less frye hem in good oyle & serve hem forth foure or fyve yn a dysche.
This recipe is a match for recipe 73 from A Noble Boke off Cookry.
To mak lossenges fried in lent make a paiste of pured flour knodden with faire water sugur saffron and salt then mak a thyn foile in lossengis the bred of your hond or lese and fry them in oile and serue them iij or iiij in a dysshe. [A Noble Boke off Cookry (England, 1468)]The difference in titles is a bit unusual. The lack of dairy and eggs clearly marks this as a Lenten recipe, so the title of the Noble version isn't exceptional. However there is noting in the recipe that suggests "open" rather than "closed."