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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at

Samatays. Take vellyd cruddys or they be pressyd do hem yn a cloth wryng out the whey do hem yn a morter grynd hem well with paryd floure & tempyr hem with eyryn & creme of cow mylke & make ther of a rennyng bature than have white grece in a panne loke hit be hote take up the bature with a saucer & let hit renne in the grece draw thyn hond bacward [crossed out: than] that hit may renne [crossed out: bacward] a brode then fry hem ryght well & somdell hard reschelyng & serve hit forth in disches & strew on white sygure.


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