SC - Cuoco Napolitano

[Crystal A. Isaac]

In _Food in the MIddle Ages: A book of essays_ Terence Scully quotes
from "_Cuoco Napolitano:_ an unpublished recipe collection in New York,
Pierpont Morgan Library, MS Buhler 19."

Does anybody know if this is a source worth looking for? Is there
anybody who could translate the (c.1400) Italian, if there is anybody in
New York to go get a copy from the Pierpont Morgan Library?

Scully doesn't say much about Cuoco Napolitano other than "In Platina's
_De honesta voluptate_, however, even though its recipes result from a
direct and in places literal plagiarizing of both Martino and the _Cuoco
Napolitano_, ..."

The only recipe Scully quotes is "[Get parlsey, mint and marjoram, half
a bud of garlic and, when everything is ground up, distemper it with
good spices and vinegar] (Cuoco Napolitano, 190)"

always on the lookout for more books,
Crystal of the Westermark
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