Sweteblanche

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

Sweteblanche

—Nym chikons or hennes, skald hem, drawe hem in morselys, & seth hem with good beofe. nym yolkes of eyren ysoden hard / & almande mylk, and grind to-gedere / nym ye floures of ye rede vyne, & salt, & bray al in a morter: boille hit / nym thy chikons or thy hen̄, ondo hem in disshes, do thy sewe aboue / & also myȝt thou do fissh days with lyuere of turbut or of other manere fissh with almand mylke.

Modern English

—Take chickens or hens, scald them, draw them in morsels [pull them apart into pieces] and boil them with good beef. Take yolks of eggs boiled hard/ and almond milk, and grind together/ take the flowers of the red vine, and salt and mash all (of this) in a mortar: boil it/ take your chickens or your hen, undo them in dishes, put your broth above and also might you do fish days with liver or turbot or of other manner of fish with almond milk.

Sambocade

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390


Sambocade

—Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel whyte of Ayrenn.
& shake þerin blomes of elren. & bake it up with curose (eurose) & messe it forth.

Modern English

Sambocade (Elderflower Cheese Pie)


—Take and make a crust in a vessel and take (cheese)curds and wring out the whey and pass this through a strainer and put into the pastry shell, and with this, add a third part(measure) of sugar and a bit less of egg whites and shake elderflowers into this and bake it up with rosewater and serve it 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.

For to Make Spine

Ancient cookery
(forme of cury)
A.D. 1381

For to Make Spine
—Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke and boyle it and messe yt forth and flowrys and levys abovyn on.

Modern English

To make Spine
-Take the flowers of the hawthorn, cleanly gathered, and bray them all to dust and temper them with almond milk and bind it with almond and with eggs well rykke(agitated/mixed?) and boil it and serve it forth (with flowers on top to garnish it.)

For to make Fruturs

Ancient cookery
(forme of cury)
A.D. 1381.


For to make Fruturs
—Tak crommys of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth

Modern English

To make Fritters
—Take crumbs of of white bread and the flowers of the sweet appletree and egg yolks and bray(chop) them together in a mortar and temper it up with white wine and boil it until thick, add ginger, galangal, cinnamon and cloves and serve it forth.

Note: though there are references to these being gillyflowers within the 15th century, there is also evidence that these could be simply cloves and not the flowers named after them, however, both the flower and the spice were used in cookery.

Rede Rose, Prymerose and Flowrys of hawþorn

15th century cookbook
Ab. 1420 A.D.

Rede Rose
—Take þe same, saue a-lye it with þe ȝolkys of eyroun, & forþer-more as vyolet.

Prymerose
—Ryȝth as vyolette.

Flowrys of hawþorn
—In þe same maner as vyolet.

Modern English

Red Rose
—Take the same (red rose petals, pressed, chopped) and bind them with egg yolks and further more as violet (likely sweeten and colour with the liquid from the rose petals)

Primrose
—Right as violet (do the same as for violets)

Hawthorn Flowers
—In the same manner as violet

Vyolette

15th century cookbook
Ab. 1420 A.D.

Vyolette
—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Modern English

Violet
—Take violet flowers, boil them, press them, bray(chop) them small, temper them with almond milk, or good cows milk, bind it with almond or rice flour; take enough sugar and add this to the mixure, or alternatively, add honey; colour it with the same that the flowers be on painted above. (colour with violets? the flowers themselves would not contain much, if any, colour after the process above, however the juice from pressing violet petals would be rich in colour)

Prymerose

15th century cookbook
Ab. 1420 A.D.

Prymerose
—Take oþer half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony & Safroune, & take þe flowre of þe Prymerose, & grynd hem, and temper hem vppe with Mylke of þe Almaundys, & do pouder Gyngere þer-on: boyle it, & plante þin skluce*. [viscous compound? ] with Rosys, & serue forth.

Mosdern English

Primrose
—Take other half-pound of rice flour, 3 pounds of Almonds, hald an ounce of honey and saffron, and take the flour of the primrose and grind them, and temper them up with almond milk and put powder ginger on this and plant thin [sticky/viscous liquid] with roses and serve forth.

To mak creme buyle

From: A Noble boke off cookry...
late 15th century

To mak creme buyle

To make creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in foures of borage and serue it.

Modern English

To make cream buyle (boiled cream)

To make cream boil, take cow cream and yolks of eggs, (separated from the whites) and well beaten that it is thick and add to this sugar and colour it with saffron. Salt it and then lesk (possibly slice) it in dishes and plant it with borage flowers and serve it.

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.