Apple moys

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Apple moys

—Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / & on a fless day cast therto goud fat broth of bef, & white grese, sugur & safron̛, & on fissh days almand mylke, & oille de oliue, & sugur, & safron̛: boille hit, messe hit, cast aboue good poudre, & ȝif forth.

Modern English

—Take apples, boil them, let them cool, [push] them through a sieve: cast it on a pot/ and on a flesh day cast therein fat broth of beef, and white grease, sugar, and saffron, and on a fish days almond milk, and olive oil, and sugar, and saffron: boil it, dish it, case above good powder [spices], and [give/serve] it forth.

Bukenade

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Bukenade

—Nym fressh flessh, what it euere be. Seth hit with goud beof, cast therto mynsed oynons & good spicerie, & lie hit with eyren, & ȝif hit forth.

Modern English

—Take fresh flesh, what it ever be. Boil it with good beef, cast therein minced onions and good spice, and lay it with eggs, and [give] it forth.

Garbage

15th century cookbook
Ab. 1420 A.D.

Garbage

—Take fayre garbagys of chykonys, as þe hed, þe fete, þe lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre potte, an caste þer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

Modern English

Garbage

—Take good garbage of chickens, as the head, the feet, the livers, and the gizzards; wash them clean, and cast them in a good pot, and cast therein fresh beef broth or else (that) of mutton, and let it boil; and bind it with bread, and (add) pepper and saffron, maces, cloves, and a little verjuice and salt, and serve it forth in the manner as a broth.

Beef y-Stywyd

15th century cookbook
Ab. 1420 A.D.

Beef y-Stywyd

—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

Modern English

Stewed Beef

—Take good beef from the ribs and fore quarters, and chop them in good pieces, and wash the beef in a pot; then take the water that the beef was boiled in, and strain it through a strainer, and boil the same water and beef in a potte, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubibs, and minced onions, parsley, and sage, and cast then in, and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the licour therein, but not too much, and then let boyle once, and cast a quantity of saffron therein; then take salt and vinegar, and cast therein, and look that it be poignant [strong] enough, and serve forth.

Pumpes

Two 15th century cookbooks
Ab. 1420 A.D.

Pumpes

—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.

Modern English

Pumpes (Meat Balls)

—Take and (boil- cook in liquid over heat) a good chunk of Pork, and not too lean and cook it as tender as you may; then take it out of the liquid and chop it up as small as you like; then take cloves and mace, along with currants, and chop this up with the meat; Then take this and roll it as round as you may, like small balls 2 inches thick, then lay them on a dish by themselves; then make a good almond milk and bind it with rice flour and let it boil a while but make sure it runs clean (that it does not get too thick); And at the dresser, lay 5 "pompys" (meatballs) in a dish and strew enough sugar over this and if you want, set a campion on every "pompe" and strew sugar and mace over this and serve them forth. And some men make the balls of veal or beef, but pork is the best and fairest.

Joutes

15th century cookery book I
Ab. 1420 A.D.

Joutes

—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson.

modern English

Joutes (pottage with boiled herbs)

--Take Borage, Violet, Mallows, Parsley, Young Worts (herbs/leafy vegetable), Beet (likely the greens), Avens (wood avens?), (Oxtongue, leaves), Orach (leaves) and other, pick them clean, and cast them on[into] a vessel, and boil them a good while; then take them and press them on a good board, and hew(chop) them right small, and put white bread thereto, and grin with all (of the ingredients); and then cast them into a good pot, and enough good fresh broth thereto through a strainer, and cast two or three marrowbones, or else fair good fresh broth of beef, and let them boil together a while and then cast in saffron, and let it boil together a while, and then cast in saffron and salt; and serve it forth in a dish, and bacon boiled in another dish, as men serve furmenty with venison.

Lange Wortys de chare.

15th century Cookbook I
Ab. 1420 A.D.

Lange Wortys de chare

—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.

 Modern English

 Long Worts with meat

--Take beef and marrowbones, and boil it[actually, them] in fair[good] water; then take good worts[vegetables, likely leafy in this case] and wash them clean in water, and parboil him [them] in clean water; then take them up of the water [out of the water] after the first boiling [after it starts to boil], and cut the leaves in two or in three, and cast them into the beef, and boil together: than take a loaf of white bread and grate it, and cast it on the pot, (with) saffron and salt, and let it boil it enough, and serve forth.