Libellus de arte coquinaria: An Early Northern Cookery Book. Translated by Grewe & Hieatt

Manuscript K

XVI How to prepare a dish called White Mush. One should take fresh milk, and well crushed wheat bread and a beaten egg and well ground saffron, and let it cook until it becomes thick. Then place it on a dish, and add butter, and sprinkle on powdered cinnamon.

Manuscript Q

XVI One should take fresh milk, add bits of wheaten bread and beaten eggs and gound saffron, and let it cook until it thickens. Then take it up, and put it in butter, and sprinkle it with powdered cinnamon when it is put in a dish. Then one may eat it.

XXXIV One should chop a boiled hen finely, and add pork meat chopped small, and wheat bread crumbs grated very small, and wine. Let it boil in a pan, and thicken it with beaten egg yolks. Sprinkle with cinnamon powder when it is finished. It is called "mortrews."

Manuscript W

XXXIV Next, one should take a boiled hen and take the meat off neatly. Add pork neat, cut into small pieces, wine, and the crumbs of white bread, and let it boil in the pan. Thicken it with beaten egg yolks. When it is going to be served, one dusts the top with white spice powder and cinnamon. It is called hen mortrews.