SC - cookbook list - getting longer

[Cindy Renfrow]

Hello!  Yes, this is more what I'm looking for.  Thank you, Valoise!

I'll add some, too.  I've included Gerard & Athenaeus because they do have
a few recipes &/or serving ideas in the text.

I don't have the original of Platina -- is it in Italian or Latin?  When
was Epulario written?  And Varenne?  And Apicius?

Are the 2 listings for Ancient Cookery for the same text?  Also, there has
been a more recent reprint of Two 15th c. Cookery Books, I believe by
Kraus.  Does anyone have the bibliographic details?

Is the "Cariadoc, vol. II" you refer to: Freedman, David, ed.  A Collection
of Medieval and Renaissance Cookbooks.  Volume II.  Third edition.
Chicago, 1989.?  If so, what is the bibliographic info for Vol I?

Anyone have more to add?  Ideas regarding cut-off dates?

Cindy

<snip>
_________________________________________________________________________

Arabic

[c. 1226]
"A Baghdad Cookery-Book [c. 1226] In Islamic Culture (January-April 1939);
	reprinted in Cariadoc Volume I, 1-14.

[13th Century]
An Anonymous Andalusian Cookbook of the 13th Century. Translated by Charles
Perry, reprinted in Cariadoc Volume II, A1-A80.

Latin

Apicius.  Cookery and Dining in Imperial Rome.  Tr. by J. D. Vehling.
Walter M. Hill.  Chicago, 1936.  Rpt. Dover Publications, Inc.  New York,
1977.

[1475]
Platina.  On Honest Indulgence (De Honesta Voluptate).  Venice, 1475.  Rpt.
Falconwood Press.  New York, 1989.

Italian

[1570]
Scappi, Bartolomeo.  Il Cuoco segreto di Papa Pio V (The Private Chef of
Pope Pius V).  Venice, 1570.

[1598]
Epulario, Or, The Italian Banquet.  Translated out of Italian into English.
London, 1598.  Rpt. Falconwood Press.  New York, 1990.

Greek

[circa 228 A.D.]
Athenaeus.  The Deipnosophists, or The Sophists at Dinner.  Tr. by Charles
Burton Gulick.  Wm. Heinemann, Ltd.  London.  G.P. Putnam's Sons.  New
York, 1927.  Ed. by E. Capps, T.E. Page, W.H.D. Rouse.  The Loeb Classical
Library.  7 volumes dating from circa 228 A.D., containing a great deal of
information on the wines and foods of ancient Greece, Rome, and Egypt.

English

[c. 1381]
Ancient Cookery. c. 1381. Edited by Gustavus Brander in The Forme of Cury,
a Roll of Ancient English Cookery. London: Society of Antiquaries,1780;
reprinted in Cariadoc Volume I, A34-A42.

[c. 1390]
Pegge, Samuel, ed.  The Forme of Cury, A Roll of Ancient English Cookery,
Compiled, about A.D. 1390, by the Master-Cooks of King Richard II,
Presented afterwards to Queen Elizabeth, by Edward Lord Stafford, And now
in the Possession of Gustavus Brander, Esq.  Illustrated, with notes, and a
copious index, or glossary.  A manuscript of the editor, of the same Age
and Subject, with other congruous Matters are subjoined.  J. Nichols,
Printer to the Society of Antiquaries.  London, 1780.
	**** Rpt. Early English Text Society, Supplementary Series 8, 1985.
	**** Rpt. in Cariadoc Volume I, B1-B16.
	**** Hieatt, Constance B. and Sharon Butler, eds.  Curye on
Inglysch, English Culinary Manuscripts of the Fourteenth Century (Including
The Forme of Cury).  Oxford University Press.  London, 1985.

[c. 1400]
Ancient Cookery, From a MS. in the library of the Royal Society, Arundel
Collection, c. 1400; London: Royal Society of Antiquaries,1790; reprinted
in Cariadoc Volume I,32-45.

[c. early 1400s]
Ancient Cookery.  From a MS. in the Library of the Royal Society, Arundel
Collection, No. 344, p. 273-445.  From a Collection of the Ordinances and
Regulations for the Government of the Royal Household made in Divers Reigns
from King Edward III to King William and Queen Mary also Receipts in
Ancient Cookery.  Printed for the Society of London Antiquaries by John
Nichols.  1740.  The MS. discusses events of A. D. 1326 to A. D. 1399, and
so the editor has dated the recipes to the early 15th century.

[c. 1430]
Harleian MS. 279, c. 1430. In Two Fifteenth-Century Cookery Books, ed.
	Thomas Austin.  London: Published for the Early English Text Society by
	the Oxford Unversity Press, 1888; Rpt. Vivian Ridler, Printer to
the University, 1964.  Original series no. 91; reprinted in Cariadoc
	Volume I, 50-66.

[c. 1430]
Ashmole MS. 1439, c. 1430. In Two Fifteenth-Century Cookery Books, ed.
	Thomas Austin.  London: Published for the Early English Text Society by
	the Oxford Unversity Press, 1888; Rpt. Vivian Ridler, Printer to
the University, 1964.  Original series no. 91. Rpt in Cariadoc Volume I.

[c. 1450]
Harleian MS. 4016, c. 1450. In Two Fifteenth-Century Cookery Books, ed.
	Thomas Austin.  London: Published for the Early English Text
Society by 		the Oxford Unversity Press, 1888; Rpt. Vivian
Ridler, Printer to the University, 1964.  Original series no. 91. Rpt in
Cariadoc Volume I, 66-77.

[c. 1450]
Douce MS. 55, c. 1450. In Two Fifteenth-Century Cookery Books, ed. Thomas
Austin. London: Published for the Early English Text Society by the Oxford
Unversity Press, 1888; Rpt. Vivian Ridler, Printer to the University, 1964.
Original series no. 91.  Rpt in Cariadoc Volume I.

[c. 1450]
Laud Ms 553, c. 1450.  In Two Fifteenth-Century Cookery Books, ed.
	Thomas Austin.  London: Published for the Early English Text Society by
	the Oxford Unversity Press, 1888; Rpt. Vivian Ridler, Printer to
the University, 1964.  Original series no. 91.  Rpt in Cariadoc Volume I.

[c. 1467]
Napier, Mrs. Alexander, ed.  A Noble Boke Off Cookry ffor a prynce
houssolde or eny other estately houssolde.  c. 1467.  Reprinted verbatim
from a rare MS. in the Holkham Collection.  Elliot Stock.  London, 1882.
Rpt in Cariadoc Volume I, B1-B38.

[c. 16th Century]
Frere, Catherine Frances, ed.  A Proper Newe Booke of Cokerye, declarynge
what maner of meates be beste in season, etc.  16th century.  Rpt. Heffer &
Sons, Ltd.  Cambridge, 1913. Rpt in Cariadoc Volume I, C1-C15.

[1542]
Boorde, Andrew.  The Regyment, or a Dyetary of Helth.  1542.

[c. 1550 to 1625]
Hess, Karen, ed.  Martha Washington's Booke of Cookery, and Booke of
Sweetmeats:  being a Family Manuscript, curiously copied by an unknown Hand
sometime in the seventeenth century, which was in her Keeping from 1749,
the time of her Marriage to Daniel Custis, to 1799, at which time she gave
it to Eleanor Parke Custis, her grandaughter, on the occasion of her
Marriage to Lawrence Lewis.  Columbia Univ. Press.  New York, 1981.  The
recipes contained in the MS. are dated 1550 to 1625 by the editor.

[1585]
Dawson, Thomas.  The Good Housewife's Jewell.  1585.

[1587]
Harrison, William.  The Description of England.  1587.  Georges Edelen, ed.
Folger Shakespeare Library and Dover Publications, Inc.  Washington, D.C.,
and New York, 1994.  The book contains descriptions of most facets of Tudor
life, including directions for cultivating saffron, brewing beer, etc.

[1594]
Partridge, John.  The good Huswifes Handmaide for the Kitchin.  1594.

[1594]
Plat, Sir Hugh.  The Jewel House of Art and Nature.  1594.

[1597]
Gerard, John.  The Herball or Generall Historie of Plants.  London, 1597.
Rpt. Walter J. Johnson, Inc.  Theatrum Orbis Terrarum, Ltd.  Keizersgracht
526, Amsterdam, 1974.
	**** Gerard, John.  The Herball or Generall Historie of Plants.
London, 		1633.  Thomas Johnson, ed.  Rpt. Dover
Publications, Inc.  1975.  This is the complete 1633 edition as edited by
Thomas Johnson.

[1609]
Plat, Sir Hugh. Delightes for Ladies to adorne their Persons, Closets, and
	Distillatories: With Beauties, Banquets, Perfumes and Waters. London:
	Humphrey Lownes, 1609; reprinted in Cariadoc Volume I, 89-120.

[1615]
Markham, Gervase.  The English Hus-wife, Contayning The inward and outward
vertues which ought to be in a compleat woman; As, her skill in Physicke,
Cookery, Banqueting-stuffe, Distillation, Perfumes, Wooll, Hemp, Flax,
Dayries, Brewing, Baking, and all other things belonging to an houshould.
Iohn Beale.  London, 1615.  (The English Housewife, collated and edited by
Michael R. Best, contains the 1615, 1623, and 1631 editions.  Queen's Univ.
Press.  Kingston,
1986.)

[1615]
Murrell, John.  A New Booke of Cookerie. 1615. Rpt.  Falconwood Press,  New
York, 1988.

[1617]
Murrell, John.  A Daily Exercise for Ladies and Gentlewomen.  1617.  Rpt.
Falconwood Press,  New York.

[1621]
Murrell, John.  A Delightful Daily Exercise for Ladies and Gentlewomen.
London, 1621.  Rpt. Falconwood Press.  New York, 1990.


[1653]
A True Gentlewoman's Delight, Wherein is contained all manner of Cookery.
(Anonymous) W. I. Gent.  London, 1653.  Rpt. Falconwood Press.  New York,
1991.

[1653]
Walton, Izaak.  The Compleat Angler.  1653.

[1655]
The Queen's Closet Opened.  Incomparable Secrets in Physick, Chirurgery,
Preserving, Candying, and Cookery, etc.  By W.M., Cook to Queen Henrietta
Maria.  London, 1655.

[1655]
The Ladies Cabinet, Enlarged and Opened:  Containing Rare Secrets and Rich
Ornaments, of several kindes, and different uses... by the late Right
Honorable and Learned Chymist, The Lord Ruthuen.  The second Edit. with
Additions... London, Printed by T.M. For G. Bedell and T. Collins, at the
Middle Temple-Gate, Fleetstreet. 1655.  Rpt. parts 1 and 3, Falconwood
Press.  New York, 1990.

[1660]
May, Robert.  The Accomplisht Cook, or the Art and Mystery of Cookery.
Printed by N. Brooke for T. Archer.  1660.  There is also a 1678 fourth
edition, rpt. Falconwood Press, 1992.

[c. 1664-94]
Benson, Evelyn Abraham, ed.  Penn Family Recipes, Cooking Recipes of Wm.
Penn's Wife, GULIELMA.  George Shumway, Publisher.  York, Pennsylvania,
1966.  Contains the MS. cookbook: "My Mother's Recaipts for Cookerys
Presarving and Chyrurgery - William Penn" signed "Here ends the book of
Coockary in great hast transcrided by Edward Blackfan the 25th of October
1702."  Gulielma Penn died in 1694 at the age of 50, so this collection of
recipes should rightly be dated circa 1664-94.

[1669]
Digby, Sir Kenelme.  The Closet of the Eminently Learned Sir Kenelme Digby
Kt. Opened:  Whereby is Discovered Several ways for making of Metheglin,
Sider, Cherry-Wine, &c.  Together with Excellent Directions for Cookery:
As also for Preserving, Conserving, Candying, &c.  Published by his Son's
Consent.  Printed by E. C. for H. Brome, at the Star in Little Britain.
London, 1669. Rpt in Cariadoc Volume I, 121-190.

[1671]
A Queen's Delight, by W.M., 1671; facsimile edition by Prospect Books, 1984

[1682]
Rose, Giles.  A Perfect School of Instructions for the Officers of the
Mouth.  By Giles Rose, one of the Master Cooks to Charles II.  1682.


French

[c.1300]
Traité de Cuisine. c.1300. Translated by Janet Hinson. Rpt in
Cariadoc Volume II, T1-T5.

[c. 1395]
Le Menangier de Paris. Paris, c. 1395.
	****Translated by Janet Hinson, reprinted in Cariadoc Volume II,
M1-M46.
	****Pichon, Jérome, ed.  Le Ménagier de Paris, Traité De Morale Et
D'économie Domestique Composé Vers 1393, Par Un Bourgeois Parisien;
Contenant Des préceptes moraux, quelques faits historiques, des
instructions sur l'art de diriger une maison, des reuseignemens sur la
consommation du Roi, des Princes et de la ville de Paris, à la fin du
quatorzième siècle, des conseils sur le jardinage et sur le choix des
chevaux; un traité de cuisine fort étendu, et un autre non moins complet
sur la chasse à l'épervier.  Ensemble:  L'histoire de Griséldis, Mellibée
et Prudence par Albertan de Brescia (1246), traduit par frère Renault de
Louens; et le chemin de Povreté et de Richesse, poëme composé, en 1342, par
Jean Bruyant, notaire au Chàtelet de Paris; Publié Pour La Premiére Fois
Par La Société Des Bibliophiles François.  Tome Second.  A Paris, De
L'imprimerie de Crapelet, Rue de Vaugirard, 9. 1846.
	****Power, Eileen, and C.G. Coulton, eds.  The Goodman of Paris (Le
Ménagier de Paris) A Treatise on Moral and Domestic Economy by a Citizen of
Paris, c. 1393.  George Routledge & Sons, Ltd.  London, 1928.

[14th C.]
The Viander of Taillevent: An Edition of all Extant  Manuscipts. [14th C.]
Edited by Terence Scully. Ottawa: University of Ottawa Press, 1988.
	****Tirel, Guillaume.  Le Viandier di Guillaume Tirel, dit
Taillevent.  Jerome Pichon and Georges Vicaire, eds.  Paris, 1892.
	****____. Le Viandier de Taillevent, 14th Century Cookery.  Tr. by
James Prescott.  Alfarhaugr Publishing Society.  Eugene, Oregon, 1989.

[1653]
Varenne, Francis de La.  The French Cook, 1653, Englished by I.D.G., 1653.


[c. 1420]
Chiquart. Du Fait de Cuisine. c. 1420. Translated by Elizabeth Cook,
reprinted in Cariadoc Volume II, F2-F27.

German

[c. 13th c.]
Grewe, Rudolf, ed. "An Early XIII Century Northern-European Cookbook." In A
	Conference on Current Research in Culinary History: Sources,
Topics, and
Methods, Proceedings, by the Schlesinger Library of Radcliffe College.
Boston: Culinary Historians of Boston, 1985, 27-43. [I included this here
because Grewe believes that this manuscript, now lost, was originally
written in medieval German.]

[c. 1345]
Daz Buch von guter spise. Würzburg, c. 1345. Transcribed, 1844. Translated
by Alia Atlas, in Cariadoc Volume II, B1-B16.

[c.15th C.]
Birlinger, Anton, ed. "Ein alemannishces Büchlein von guter Speise." [cgm.
384, fol.103b-115b, c.15th C.] Sitzungsberichte der Königlich bayerischen
Akademie der Wissennschaft 2 (1865): 171-206. Distributed by Thomas
Gloning, http://www.unigiessen.de/~g909.htm,1996.

[c. 15th C]
Eberhard. Kochbuch. c. 15th C. In Anita Feyl, "Das Kochbuch Meister
Eberhards." Ph.D. diss., Albert-Ludwig University, 1963, 82-117.

[c. 1486]
Kuchenmeysterey. Passau: Johann, Petri, c. 1486. Edited by Rolf Ehnert.
Göppingen: Kümmerle Verlag, 1981.

[c.1545]
Das Kochbuch der Phillipine Welser, c.1545. Transcribed and edited by
Gerold 	Hayer. Edition Lepizig, 1983.

[c. 1553]
Welserin, Sabina. Das Kochbuch der Sabina Welserin. c. 1553. Edited by Hugo
Stopp. Heidelberg: Carl Winter Universitätsverlag, 1980. Translated by
Valoise Armstrong, 1998, to be published in Cariadoc, Volume II.

[1581]
Rumpolt, Marx.  Ein new Kochbuch ... Frankfurt am Mayn, 1581. Reprinted by
Hildesheim: New York, 1976.


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