Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55
Thomas Austin
Page  xviii

Readings of Ashmole MS. 1439

The Ashmole MS. gives, by collation, the following variations and additions, but a sheet or two of it is missing in the third part.

  • Pt. I, No. vi, line 3, "sette," not sethe, also in viij, p. 7, line 3.
  • xii, p. 8, line 1, A. adds, after "þer-to," "temper hit with alle: take raysons of corance clene wasshid: put þem þer-to."
  • xiiij, line 5, A. reads "styue," i.e. stew, not stere: rightly.
  • xxiiij, Title, A. "Brawne gruelle"; line 2, "pricke it."
  • xxxiij, line 5, after Salt is added "then cut fair brewis, and dresse theym yn disshes, & cast þe lire theron."
  • xxxv, page 13, line 1, "leche them in faire gobettis, and pike out the core, and cast."
  • xlv, line 4, "stue," altered from "streyne," for stere.
  • xlviij, line 2, after Roysouns, A. adds "þerto, raisons"; rightly.
  • lij, line 6, A. reads "sode in, and stepe þer-on," making sense.
  • lxvij, instead of [mynce], A. has "larde," i.e. "cut in thin slices."
  • lxxx, after clene, A. adds, "and sethe þem."
  • lxxxiiij, line 6, "cleue," before nowt; making sense.
  • lxxxvij, line 7, after is, "& confeccions or chare de quynce a good quantite," inserted.
  • Cix, lines 1, 2, "and lete wexe al white," not "an make hem alle þe whyte."
  • Cx, after Stokkefysshe A. adds, "or of freishe mylwel or codling," and reads "of Plays."
  • Cxlv, line 6, "fro þe holys," rightly.
  • Cliiij, line 3, A. omits sugre, (the "white" means White of egg,) and in line 11 reads "a-boue" in place of "aneward."
  • Pt. II, viij, last line on p. 35, "and" after Pepir, making sense.
  • x, A. reads at line 6, an lat it "clene ouer-renne."
  • xij, page 37, A. adds "þe Ius," after wrynge, and has no "þe" before grene.
  • xiiij, page 37, "þanne take braw[n] y-broylyd and cast þer-to," added after "þer-to," in line 2.
  • xvij, page 37, last line, A. reads, "and so ley hit colde in þe dysshe, and þat but a litil, þat vnnethe þe bottumys be holuyd."
  • xxiij, page 39, line 1, the second salt is not in A.
  • xxvij, page 39, A. reads "al aboute loke þat" it be ransched; "and lete hit be wel sodyn," later.
  • Page  xix
  • xxviij, page 40, after Eyroun, "and rawe creme or swete mylke," added.
  • xxix, page 40, after Gredelle A. adds, "til hit be broune."
  • xxxvij, p. 41, A. adds "fete," after Piggys, which is required; and reads "and moche sauge."
  • xxxix, last line on page 41, A. reads "& do þer-to a lytil pouder Canelle;"
  • xliv, page 42, last line, after panne, A. adds between lines, "& let frie y-nogℏ."
  • l, page 44, last line but two, A. adds "& let hete a litel," between lines, after "þer-on," and in next line adds, "and leche it, or els al hole," after vp.
  • lx, page 46, line eight, A. reads "white" before "Sugre," not "with-al."
  • Pt. III, xvj, page 50, last line, A. adds, "but lete þe cofyns," before bake; making sense.
  • xxij, page 51, no blank.
  • xxiij, page 52, A. adds after cofyn, line 8, "then caste in the sew rounde a-boute vppon hym yn þe cofyne," and makes sense.