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This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Tayle". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Tayle. Take a lytyll milke of almonds drawyn up with wyn & do hit in a pott do ther to figes reysens & datys cut and sygure & good pondys boyle hit up colour hit with safron & messe hit forth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Cxiiij - Tayle3. Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to the potte ; take Fygys and Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, and caste hem on a morter, grynd hem as small as thou my3t, temper hem vppe with thin (Note: Thine) Mylke, draw hem thorw a straynoure, also chargeauntly as thou my3th; caste it in a clene potte, do it to the fyre; take Datys y-taylid a-long, and do ther-to; take Flowre of Rys, and draw it thorw a straynoure, and caste ther-to, and lat it boyle tylle it be chargeaunt; sette it on the fyre; take pouder Gyngere and Canelle, Galyngale; temper with Vynegre, and caste ther-to Sugre, or hony; caste ther-to, sesyn it vppe with Salt, and serue forth. [Two Fifteenth-Century Cookery-Books]

Teal. Like river mallard. [Le Viandier de Taillevent]

Taille. Take unpeeled almonds, wash, crush very well, and steep in beef broth, wine and verjuice. Add spices as for Meat Rosy and Diapered, except that you need more cassia and cinnamon. You need chicken and veal fried in lard, and sufficient sugar. It should be sweet with sugar. [Le Viandier de Taillevent]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

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Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:67>. Accessed on August 9, 2020, 6:55 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:114>. Accessed on August 9, 2020, 6:55 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:59>. Accessed on August 9, 2020, 6:55 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:190>. Accessed on August 9, 2020, 6:55 am.

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