[Sca-cooks] Ember Day Tart

[Bronwynmgn at aol.com]

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In a message dated 11/3/2002 11:17:45 AM Eastern Standard Time,
cindy at thousandeggs.com writes:


> A note of clarification:  There are several extant copies of Forme of Cury.
> They are not all identical in the number & order of the recipes, nor in the
> exact wording of the recipes. Some copies call for herbs and green cheese,
> one specifies sage and parsley, and one omits cheese & substitutes bread.
> Just because an author presents one version does not mean that is the only
> version available.
>



OK.  I've only ever seen the versions done by Pegge and by COI.  On the
whole, I've worked enough with the Pegge version not to trust it AT ALL - too
many words either skipped entirely (like saying "hit well" instead of "sethe
hit well"), or words that make no sense at all - like describing small birds
as being "ysasted and ystyned" when COI says "yfarsed and ystweyd".  I've
always assumed that these are transcription/translation errors by Pegge.  Are
you saying that he was working from a different manuscript of Forme of Cury
than those presented in Curye on Inglysch?  Is the manuscript he was working
from actually worded the way he worded it?

Brangwayna Morgan