British Library Additional 32085

This consists of a small quarto vellum volume whose various contents date to no later than the early years of King Edward I's reign (1272-1307). The bound leaves are mainly statutes and treatises, but contain some recipes as well.  This manuscript contains 29 recipes.

17. Strawberry pottage

17. Fresee. E un autre viaunde, ke ad a noun fresee. Quillez nettement freseus, e pus braez les; e pus pernez let des alemaundes ou de vache e destemprez le bien; e pus metez un [poi] de paun de wastel, e liez le bien espe/s e colurez le de seffran, e des oefs liez, e metez de freseus entirs.

17. Strawberry pottage. Here is another dish, which is called strawberry pottage. Gather strawberries cleanly and grind them; then take almond or cow’s milk and mix thoroughly; then add a little wastel bread and some eggs, and thicken the mixture well; color it with saffron, and put whole strawberries on top.

Translation from Daniel Myers, "Making Sense of Strawberries":

17. Strawberry. And another dish, that has the name strawberry. Neatly gather strawberries, and grind them. And then take almond milk or cow’s and temper it well. And then put a little wastel bread, and alay it with good spices and color it with saffron, and alay it with eggs, and put whole strawberries therein.

28. Here begin instructions for making claree

 28. Ici comence coment l'en deit fere claree. Pernez de kanele, de gyngivre, de maces, les deus parties; de gilofres, nois de muge, fuyle de Inde, la tierce partie; semence de fenoyl, anys, karewi, autaunt; kardamome, squinaunte, la quarte partie; spicanardi a la meitJ de tuttes les autres choses. E metez en pudre, e puys metez la pudre en une puche, e pernez vin blaunc ou vermail e versez desus la pudre e fetes coler com lescive, si averez claree; e taunt cum plus reversez e colez la chose  avaunt colee, si averez vostre claree plus forte, e si vos n'avez pas tuz ces espices, pernez kanele e gingivre, maces, les deux parties; de gilofres e spicanardi a la meitJ de tuttes les autres choses, e metez en pudre, e colez cum devaunt est dist; si averez claree. Explicit.

A translation of this recipe from the original Anglo-Norman French is as follows:

 28. Here begin instructions for making claree. Take half a measure of cinnamon, ginger, and mace; a third of a measure of cloves, nutmeg, malabathrum; fennel, anise, and caraway seeds, in the same amount; cardamom and squinant, a fourth of a measure; and spikenard in the amount of half the quantity of al the other spices. Grind this into a powder, and then put the powder in a pouch, and take white or red wine and pour it over the powder, wring it through the cloth, and you will have claree; the more you repeat the process, the stronger your claree will be. If you do not have all these spices, take two measures of cinnamon, ginger, and mace, cloves and spikenard to half the quantity of all other ingredients; grind to a powder, and strain as described above, and you will have claree.
- from Two Anglo-Norman Culinary Collections