[Sca-cooks] Queston on Dates for Recipes

[Terry Decker]

Both books reference the original sources (IIRC), but don't provide any
dates.  If dating is a serious concern, then you need to learn when the
original sources were published.  For example, the Viandier of Taillevent is
about 1375, Menagier is about 1398, Sabina Welserin is 1553, based on the
date of the dedication, Platina (and Master Martino de Rossini) is about
1450, but publication is around 1474-75.  I don't know if this information
is readily available in the Florilegium, but somewhere in my notes is a list
of texts and manuscripts with all the publishing information I can find.  It
gets updated every two or three years.

You also need to be aware of differences between various manuscripts and of
any deletions or additions.  The differences between the recipes in the
Harleian manuscripts in Take a Thousand Eggs is a case in point.

Usually only a classicist works from all extant copies of a manuscript,
which means that translations of the same text from two different
manuscripts may present some astounding differences.

Both the Medieval Kitchen and Early French Cookery list the modern texts of
the translations used to prepare these works which will lead you back to the
original sources, if you need to date or evaluate the work.  Check the
bibliographies and start working backward.

Bear


After an hour or more reading and looking for dates
   in a book I am at the end of my patience and out
of ideas of where to look.
      I am using The Medieval Kitchen  Redon,Sabbon&Serventi
  pages 221-222 spice mixes.  I havent found a date/dates for
   the recipes cited.
  Also using Early French Cookery  D. Eleanor Sully and T. Scully
     pages 55-56 spice mix and pgs. 60-62 Almond Milk
   same dilemma.....no date or dates.
Am I missing something or Am I not looking in the right places
  for the dates I seek?

     Æthelwülf


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