Sauce gauncile

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt [added in different ink.] and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

—Take four and cows milk, saffron well ground, garlic, pepper, salt, and put into a good little pot; and boil it over the fire, and serve it forth with the goose.

Papyns

15th century cookbook
Ab. 1420 A.D.

Papyns

—Take fayre Mylke an Flowre, an drawe it þorw a straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.

Modern English

Papyns (A Custard)

—Take good milk and flour, and draw it [them] through a strainer, and set it over the fire, and let it boil a while; then take it out and let it cool, then take yolks of eggs and draw through a strainer, and cast therein; then take a good quantity of sugar, and cast therein, and a little salt, and set it on the fire till it be somewhat thick, but let it not boil up [rise up], and stir it well, and put it on a dish all abroad, and serve forth running [not thick].

"Auter Tartus" (custard/cheese tart)

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

Auter Tartus
—Take faire nessℏ chese that is buttry, and par hit, grynde hit in a morter; caste therto faire creme and grinde hit togidre; temper hit with goode mylke, that hit be no thikker þen̄ rawe creme, and cast thereto a litul salt if nede be; And (if) thi chese be salte, caste thereto neuer a dele; colour hit witℏ saffron̄; then̄ make a large coffyn̄ of faire paste, & lete the brinkes be rered more þen̄ an enche of hegℏ; lete þe coffyn̄ harden̄ in þe oven̄; þen̄ take it oute, put gobettes of butter in the bothom̄ thereof, And caste the stuffe there-to, and caste peces of buttur there-vppon̄, and sette in þe oven̄ witℏ-oute lydde, and lete bake ynowe, and then̄ cast sugur thereon̄, and serue it fortℏ. And if þou wilt, lete him haue a lydde; but þen̄ thi stuff most be as thikke as Mortrewes.

Modern English

Another Tart (a baked cheese custard/cheese pie)
—Take fair, soft, cheese that is buttery, and pare and grind it in a mortar; cast into this, fair cream and grind with the cheese; temper this with enough good milk to make it no thicker than raw cream, and cast into this a little salt if need be; And if the cheese is salted, don't cast in too much; colour this with saffron; then make a large coffin (free-standing pie shell), and let the sides (of the pastry) be built up more than an inch high; let the coffin harden in the oven; then take it out and put chunks of butter in the bottom of the pastry, and cast the mixture into the shell, and cast pieces of butter on this, and set it in the oven without a lid, and let it bake enough, and then cast sugar over this and serve it forth. And if you will, let it have a lid; but then the mixture should be as thick as for Mortrewes.

Sauce gauncile

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

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt(added in different ink) and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

Gauncile Sauce (a garlic sauce for goose)

—Take flour and cows milk, well ground saffron, garlic, pepper, salt and put into a small pot; and boil it (over the fire), and serve it forth with goose.

A Potage on Fysshday

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

A Potage on Fysshday

—Take an Make a styf Poshote of Milke an Ale; þan take & draw þe croddys þorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte þer-to, or hony, but nowt to moche; þan hete it a lytil, & serue it forth al a-brode in þe dysshys; an straw on Canel, & Gyngere, and ȝif þou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & þan serue forth.

Modern English

A Pottage on Fishday

—Take and make a stiff Posset of milk and ale; then take a bring the curds through a strainer with white sweet wine, or else Rochelle wine (a French wine), and make it somewhat runny and somewhat thick, and put a good quantity of sugar therein, or honey, but not too much; then heat it a little and serve it forth all abroad in the dishes; and strew on cinnamon and ginger, and if you have (some) white powder. Strew on (the white powder) and keep it as white as it may be and then serve it forth.

Douce Ame

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

Douce Ame
—Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

Modern English

Sweet Dish
—Take good cow’s milk and put it in a pot. Take parsley, sage, hyssop, savoury and other good herbs. Chop them and put them in with the milk and boil them. Take half roasted capons and chop them to pieces and add to this, pine nuts and clarified honey. Salt it and colour it with saffron and serve it forth.

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)

For to make Eyryn in Bruet

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

For to make Eyryn in Bruet

—Nym water and welle yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.

Modern English

To make Eggs in Bruet

—Take water and boil it and break eggs and cast them therein and grind pepper and saffron and temper (this) up with sweet milk and boil it and hack cheese small (cut the cheese small) and cast it therein and mess it forth.

Eyron en poche

15th century cookbook
Ab. 1420 A.D.

Eyron en poche

—Take Eyroun, breke hem, an sethe hem in hot Water; þan take hem Vppe as hole as þou may; þan take flowre, an melle with Mylke, & caste þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley þin Eyroun in dysshys, & caste þe Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.

Modern English

Poached Eggs

—Take Eggs, break them, and boil them in hot water; then take them up as whole as you can; then take flour, and meddle/mix it with milk and cast into this sugar or honey and a little powdered ginger and boil well/strongly and colour it with saffron; and lay the eggs in dishes and cast the broth above (the eggs) and cast on enough powder (spice). White powder is best.

(there's lots of theory to what exactly white powder is, from sugar to a spice mixture that has ginger and cinnamon)

For to Make Mylk Rost

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

For to Make Mylk Rost

—Nym swete mylk and do yt in a panne nyn eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth yt thorw a culdore and nym that, leyyth and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.

Modern English

To make a Milk Roast

—Take sweet milk and put it in a pan then eggs with all the white (just the egg whites?) and mix it well and cast it into the milk and colour it with saffron and boil it until it gets thick and then strain it through a colander and take it and lay and press it on a board and (when) it is cold, lard it and cut it in slices and roast it on a gridiron and serve it forth.