Harleian Manuscript 279 Ab. 1420 A.D. webbed Here

Fried Cream of Almonds - Take almonds, and stamp them, and draw it up with a fine thick milk, tempered with clean water; throw him on, and set him on the fire, and let boil on: then take him down, and cast salt thereon, and let him rest a forlongwey or two, and cast a little sugar thereto; and then cast it on a fair linen cloth, fair washed and dried, and cast it all abroad on the cloth with a fair ladle: and let the cloth be holding abroad, and let all the water underneath the cloth be had away, and then gather all the cream in the cloth, and let hang on a pin, and let the water drop out two or 3 others; then take it off the pin, and put it on a bowl of tree, and cast white sugar enough thereto, and a little salt; and if it wax thick, take sweet wine and put thereto that it be not too thin: and when it is dressed in the manner of mortrewys, take red anise in comfit, or the leaves of borage, and set them on the dish, and serve forth.

Cream Boiled - Take cream or milk, & yesterday's bread, or else of tender bread, and break it on the cream, or else in the milk, and sit it on the fire till it be warm hot; and through a strainer throw it, and put it into a fair pot, and set it on the fire, and stir evermore: and when it is almost boiled, take fair yolks of egg, and draw them through a strainer, and cast them thereto, and let them stand over the fire until it boil almost, and that it be reasonably thick; then cast a ladle full, or more or less, of butter thereto, and a good quantity of white sugar and a little salt, and dress it on a dish in manner of mortrewys.

Blandissorye - Take almonds, and blanch them, and grind them in a mortar, and temper them with fresh broth of capon or beef, and sweet wine; and if it be lent or fishday, take broth of the freshest fish, and sweet wine, and boil them together a good while; then take it up, and cast it on a fair linen cloth that is clean and dry, and draw under the cloth, with a ladle, all the water that thou may find, right as thou makest cold cream; then take out of the pot, and cast it into a fair pot, and let it boil, and then take meat of Capon, and tease it small and gray it in a morter: or else on a fish day take Pike or Eels, Cod or Haddock, and temper it with almond milk, and cast Sugar enough thereto; And then cast him into the pot and let him boil together a good while: then take it out of the pot all hot, and dress it in a dish, as many do cold cream, and set thereon Red Anise in comfit, or else Almonds blanched, and then serve it forth for a good pottage.

Soupes dorye - Take good almond milk drawn with wine, and let him boil together, and cast thereto Saffron and Salt; and then take Bread, and cut it and toast it, and wet it in wine, and lay it on a dish, and cast the syrup thereon. And then make a dragge of powder Ginger, Sugar, cinnamon, cloves, mace and cast thereon. When it is dressed, and serve them forth for a good pottage.

Motrewes of Fish - Take Gonard or Conger, afore the navel with the grease (for behind the navel is hairy of bones), or Cod, the liver and the Spawn, and boil it now in fair Water, and pick out the bones, and grind the fish in a Morter, and temper it up with Almond Milk, and cast thereto grated bread; then take it up and put it on a fair pot, and let boil; then cast thereto Sugar and Salt, and serve it forth as other Mortrewys. And look that thou cast Ginger now above.

Mortrewys of Flesh - Take Pork, and boil it well; then take it up and pull away the Skin, and pick out the bones, and hack it and grind it small; then take the self broth, & temper it with ale; then take fair grated bread, & do thereto and boil it, and color it with Saffron, & allay it with yolks of eggs, & make it even Salt, & cast powder Ginger, above on the dish.

Tayloures - Take good milk of Almond drawn with Wine and Water, and cast him into a pot, and cast great Raisins of Courance, Also minced Dates, Cloves, Mace, Powdered Pepper, Cinnamon, Saffron, & a good deal Salt, & let boil a while; then take it and allay it with Flour of Rise, or else with Bread grated, & cast thereto Sugar, & serve it forth like Mortrewys, & cast powder of Ginger above now.

A pottage on Fishday - Take and Make a stiff Poshote of Milk and Ale; then take & draw the curds through a strainer with white Sweet Wine, or else Rovhelle Wine, & make it somewhat running and somewhat standing, & put Sugar a good quantity thereto, or honey, but not too much; then heat it a little, & serve it forth all abroad in the dishes and strew on Cinnamon, & Ginger, and if thou have White Powder, strew on and keep it as white as it may be, & then serve forth.

Conies in Gravy - Take Conies, & make them clean, & hack them in gobbets, & boil them, or lard them & Roast them; & then hack them, & take Almonds, & grind them , & temper them up with good Fresh broth of Flesh, & color it with Saffron, & do thereto a portion of flour of Rice, & do thereto them powdered Ginger, Galingale, Cinnamon, Sugar, Cloves, Mace, & boil it on & seeth it; then take the Conies, & put thereon., & dress it & serve it forth.

Hares in Civet - Take Hares, & Flay him, & make him clean, and hack him in gobbets, & seethe him in Water & Salt a little; then take Pepper, and Saffron, and Bread, ground fair, & temper it with Ale; then take Onions & Parsley, minced small together, & seethe them by themselves, & afterward take & do thereto a portion of Vinegar & dress in.

White Mortrews - Take Almond Milk & Flour or Rice, & boil it fair; then take Capon & Hens, & seethe them and grind them as small as thou may, & allay it with an Egg or two, & also allay it up with the Milk of Almond, & make him thick as Mortrewes should be, & dress him forth, & cast Cinnamon above, or Ginger. White powder is best.

Fauntempere - Take Almond Milk, & Flour of Rice, Sugar, and good powdered Ginger, Galingale, Cinnamon, & good Herbs, and stamp them & grind them through a cloth, & cast thereto, & boil it, and allay it with egg yolks, & make it more boil; then take Mace, Cubebs, & Gilliflowers, & cast thereto when thou shalt dress it in.

Salomene - Take good Wine, and good powder, & Bread ground, and sugar, and boil it fair; then take Trouts, Roaches, Perch other Carps, or all fish fair, and make them clean, & after roast them on a Griddle; then cut them in gobbets: when they be y-sothe, fry them in oil a little, then cast in the soup; and when thou dresses it, take Mace, Cloves, Cubebs, Gillyflowers; and cast above, & serve forth.

Gaylede - Take Almond Milk & Flour of Rice, & do thereto Sugar or Honey, & Powder Ginger & Galingale; then take figs, and carve him in two, or Raisins whole, or hard Wastel diced and color it with Sanders, & seeth it & dress him in.

Violet - Take Almond Milk, and Flower of Rice, and powdered Ginger, Galingale, Pepper, Dates, Figs, & Raisins chopped, and color it with Saffron, and boil it & make it thick; and when thou dress it, take the flowers, and chop them, and stir it therewith; take the branches with the flowers, and set above and serve it forth.

Sardeyne - Take Almonds, & make a good Milk of Flower of Rice, Saffron, Ginger; Cinnamon, Mace, Cubebs; grind them small in a mortar, & temper them up with the Milk; then take a fair vessel, & a fair part of sugar, & boil them well, & rinse the dish all about within with sugar or oil, and then serve forth.

Eggs in Poach - Take eggs, break them, and seethe them in hot Water; then take them up as whole as thou may; then take flour, and mix it with Milk, & cast thereto Sugar or Honey, & a little powder Ginger, and boil it all fair, & color it with Saffron and lay thin eggs in dishes, & cast the Sauce above, & cast on powder enough. White powder is best.

Veal, & lay him in water to soak out he blood; then take him up, and lay him on a fair linen cloth, & let the water run out of him; then scour a pot, & put the Feet & the Hooves thereon.; then take white wine that will hold color, & cast thereto a portion, and no other liquid, that the flesh be over-wewyd? with all. & set it on the fire, & boil it, & skim it clean; and when it is tender & boiled enough, take up the flesh into a fair bowl, & save the liquid well; & look that thou have fair sides of Pigs, & fair small Chickens well & clean scalded & draw, & leave the legs and the feet on, and wash them in fair water, & cast them in the first broth, and seethe it again over the fire, & skim it clean; let a man evermore keep it, and blow of the gravy. And in case he liquid waste away, cast more of the same wine thereto, & put thine hand thereon.: & if thine hand waxe clammy, it is a sign of goodness, and let not he flesh be much boiled, that it may bear cutting; then take it up, & lay it on a fair cloth, & set out the liquid from the fire, & put a few coals underneath the vessel that the liquid is in; then take powder of Pepper, a good quantity, & saffron, that it have a fair Laumbere color, & a good quantity of Vinegar, & look that it be savory of Salt & of Vinegar, fair of color of Saffron, & put it on a fair linen cloth, & set it underneath a fair pewter dish, & let it run through the cloth so often till it run clear: cut fair Ribs of the side of the pig & lay them on a dish, and pull the limbs of the Chickens, each from the other, & do away the skin, & lay them in a dish fair (couched) laid & pour thine jelly thereon, & lay Almonds thereon, and cloves, & peeled Ginger, & serve it forth.

Quyande - Take Quinces, & pare them clean, cast them on a pot, & cast thereto water of Roses; do it over the fire, & cover it fast, & let it boil a good while till they be neysshe; & if they would not be neysshe, bray them in a Morter small, draw them through a strainer; take good Milk of Almonds, & cast in a pot & boil it; take white Wine & Vinegar, and cast thereto the Milk, & let it stand a while; take then a clean canvas, & cast the milk upon, & with a platter strike it out of the cloth, & cast it on the pot; gather up the quinces, & cast to the cream, & do it over the fire, & let boil; take a portion of powder of Cloves, of Ginger, of Grains of Paradise, of Every portion; take sugar enough, with Salt, & a part of Saffron, & all mingled together: & when thou dress it forth, plant it with foil of Silver.

Blaunche de ferry - Take Almonds, and draw thereof and Thick Milk; take Capons & seethe them, & when they be enough, take them up, & lay them on a fair board, & strip off the Skin, & draw out the Meat & hew them small; the them on a Morter, & grind them small; cast on a pot, & fair white Salt, & boil them: 7 when they be boiled, set it out, & cast on white Wine or Vinegar, & make it curdle; take a clean cloth and let it be tied abroad, & strike it well underneath all the while that there would out of thereof; then cast Blaunce powder thereon, or powder Ginger mixed with Sugar; strike it clean, take a new Earthen pot, or a clean bowl, & cast thine meat thereon., there planting Anise in Comfit.

Vyaunder de cyprys in lent - Take good thick milk of Almonds, & do it in a pot; & cut the flesh of good Crabs, & good Salmon, & bray it small, & temper it up with the aforesaid milk; boil it, and allay it with flour of Rice or Almonds, and make it thick; when it is boiled, do thereto white Sugar, a good quantity of white Vernage Pime with the wine, Pomegranate. When it is dressed, strew above with the grain of Pomegranate.

White Mortrewys of Pork - Take lean Pork, & boil it; blanch Almonds, & grind them, & temper up with the broth of the pork, & lay him up with the Flower of Rice, and let boil together, but look that the pork be small ground enough' cast thereto Minced Almonds fried in fresh grease; then season them up all flat in a dish; throw thereto Sugar enough, & Salt, & at the dressing, strew thereon. powder Ginger mixed with Almonds.

Strawberry - Take Strawberries, & wash them in time of year in good red wine; then strain through a cloth, & do them in a pot with food Almond mils, allay it with Amyndoun or with the Rice Flour, & make it thick and let it boil, and do therein Raisins of Courance, Saffron, Pepper, Sugar great plenty, powdered Ginger, Cinnamon, Galingale; point it with Vinegar, & a little white grease put thereto; color it with Alkenade, & drop it about, plant it with the grains of Pomegranate, & then serve it forth.

Chyryoun - Take Cherries, & pick out the stones, wash them clean in wine, then wring them through a cloth, & do it on a pot, & do thereto white grease a quantity, & a part of Flour of Rice, & make it thick; do thereto white Honey or Sugar, point it with Vinegar; Stuff it with strong powder of Cinnamon & of Galingale, & allay it with a great portion of yolks of Egg; color it with Saffron or Saunders; & when thou serve in, plant it with cherries, & serve forth.

A pottage cold - Take Wine, & draw a good thick Milk of Almond with Wine, if thou may; then put it on a pot, cast thereto Powder Cinnamon & Ginger & Saffron; then let it boil, & do it on a cloth; & if thou will, let him be in diverse colors, that on white without Spices, & that other yellow with Spicery.

Sauke Sarsoun - Take Almonds, & blanch them, & fry them in oil or in grease, then bray them in a Morter, & temper them with good Almonds milk, & good Wine, & then the thread parti should be in Sugar; & if it be not thick enough, allay it with Alkenade, & Flourish it about with Pomegranate, & mess it; serve it forth.

The next recipe specifies that the ginger is not a garnish:

Chickens in dropeye - They should be fair boiled in fair water till they be enough, then take them first, & chop them small: & when they be enough, temper up a good Almond milk of the same, & with Wine: allay it with Amyndon, or with flour of Rice: then take fair fresh grease, & put Alkenade thereto, & gather his color thereof, & lay the quarters 5 or 6 in a dish; & if thou likest, put thereon. powder of Ginger, but not above, but in the pottage, & then serve forth.

Pumpes - Take and seethe good gobbets of Pork, & not to lean, as tender as thou may; then take them up & chop him as small as thou may; then take cloves & Mace, & chop forth with all, & Also chop forth with Raisins of courance; then take them & roll them as round as thou may, like to small pellets, and 2 inches about, then lay them on a dish by themselves then make a good Almond milk, & allay it with flour of Rice, & let it boil well, but look that it be clear running; & at the dressing, lay 5 pumpes in a dish, & pour thine pottage thereon. And if thou wilt, set on ever pompe a field flower, & above strew on Sugar enough, & Maces: & serve him forth. And some men make the pellets of veal or Beef, but pork is best & fairest.

Vyande Royalle - Take good Milk of Almonds, & do it in a pot, & set it over the fire, & stir it till it boil almost; then take flour of Rice & of the self Milk, and draw it through a strainer, & so therewith allay it till it be Thick, & stir it fast that it crust not; then take out of grease, & cast it through a Skymoure, & color that Sewe therewith; then take Sugar in comfit, & cast in enough; season it with Salt & lay three slices in a dish, & cast Anise in comfit thereon., and then serve it forth.

Capon in Salome - Take a capon & scald him, roast him, then take thick Almond milk, temper it with wine White other Red, take a little Sanders & a little Saffron, & make it a marble color, & so at the dressing throw on him in your kychon, & throw the Milk above, & that is the most comely, & serve it forth.

Gingerbread - Take a quart of honey, & seethe it, & skim it clean; take Saffron, powered Pepper, & throw thereon.; take grated Bread, & make it so thick that it will be sliced; then take powder Cinnamon, & strew thereon enough; then make it square, like as thou will slice it; take when thou slices it, and cast Box leaves about, sticks thereon., on cloves. And it thou wilt have it Red, color it with Saunders enough.

Other Manner of Leche Lumbard - Take fair Honey, and clarify it on the fire till it wax hard; then take hard yolks of Egg, & cream a good quantity thereto, till it be stiff enough; and then take it up, & lay it on a board; then take fair grated Bread, & powder pepper, & mold it together with thine hands, till it be so stiff that it would be sliced; then slice it; then take wine & powder Ginger, Cinnamon, & a little clarified honey, & let run through a strainer, & cast this Syrup thereon., when thou shall serve it out, instead of Clary.

Mange Moleynne - Take Almonds, and blanch them , and draw through a strainer a thick milk into a pot; then take meat of a Capon, and cut it small, and do it in a pot, and allay it with flour of Rice; and do thereto white grease, & seeth all together; and when it is seethed, take up off the fire, & do therein Sugar enough; then take Blanched Almonds, & fry them , & lay 3 slices on a dish, & on every slice prick 3 Almonds; then serve it forth.

Alowes of Beef or of Mutton - Take fair Beef of the Cushions & mutton of the butts, & cut in the manner of Steaks; then take raw Parsley, & Onions small chopped, & yolks of Eggs boiled hard, & Marrow or suet, & chop all these together small; then cast thereon. powder of Ginger & Saffron, & tolle him together with thine hand, & lay him on the Steaks all abroad, & cast Salt thereto; then roll together, & put them on a round spit, & roast them until they be enough; then lay them in a dish & pour thereon. Vinegar & a little verjuice, & Powder Pepper thereon. enough, & Ginger, & Cinnamon, & a few yolks of hard Eggs creamed thereon., & serve forth.

Pokerounce - Take Honey, & cast it in a pot till it wexe thick enough, then & skim it clean. Take Ginger, Cinnamon, & Galingale, & cast thereto; take white Bread, & cut two Trenchers & toast them; take thine paste while it is hot, & spread it up - on thin trenchers with a spoon, & plant it with Pine (nuts), & serve forth.

Flathons - Take Milk and yolks of Eggs, & draw it through a strainer with white Sugar, or black Sugar, & melt fair butter, & put thereto, & Salt, & make fair coffins, & set them on the oven 'til them be hard; then take a peel with a dish on the end, & fill the dish with thine comade, & pour into the coffins, & let bake a little while; then take them out into a fair dish, & cast white sugar thereon., & serve forth.

Flampoyntes bake - Take fair Butts of Pork, & seethe them in fair Water, & clean pick away the bones and the Sinews, & cut them & grind them in a mortar, & temper with the Whites of Eggs, & Sugar, & powder of Pepper, & Ginger, & Salt, then take nice Curds, grind them & draw through a strainer; & cast thereto Anise, Salt, powder Ginger, Sugar, & then take the Stuff of the Pork, & put it on euelong coffin of fair paste; & take a feather, & endore the Stuff in the coffin with the curds; & when it is baked, take Pines, & cloves, & plant the coffin above, a row on one & a row of another, & then serve forth.