Two Fifteenth-Century Cookery-Books
As the name suggests, this book is a compilation of two medieval manuscripts that are found in the British Museum. It also contains extracts from three other texts. The two main manuscripts are named Harlien MS. 279 (written around 1430) and Harlien MS. 4016 (written around 1450). Altogether, this text contains around 500 recipes. The full name is “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;” it was compiled by the Oxford University Press and published in 1888.
We will only use one recipe from this text; the apple muse. The intext recipe is as follows:
Apple Muse: Take Appelys an sethe hem, an Serge*. [ Sift. ] hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth. (Austin, 1888).
-Notes for this recipe: Saunderys refers to sandalwood.
Reference
Austin, T. (Ed.). (1888). 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. Oxford University Press.