[Sca-cooks] Forme of Cury is now online..

[Daniel Myers]

As an additional note on this, I have a searchable index online for 
this version of FoC (along with a few other period cookbooks).

	http://www.medievalcookery.com/search.html

- Doc


On Friday, December 19, 2003, at 08:24  AM, Phlip wrote:

> One of my friends from TheForge, the mundane smithing List I'm on, 
> sent me
> this information, and I thought I'd share. I'm leaving his name on the
> message, so that if any of you know him you can thank him yourselves, 
> and so
> you know whom to credit for making this information available.
>
> Mean time, I'm going to be looking through the Gutenberg project, to 
> see
> what else I can find ;-)
>
> Aaron, see that Liz gets this and gets a copy. Mom, read this- I think 
> you
> might enjoy it. It's a cookbook from 1390, on line ;-)
>
> Ene bichizh ogsen baina shuu...
>
>> phlip
>> thought I'd hit you off list with this.
>> I stumbled over a cookbook from the  Gutenberg project that might be 
>> of
> interest.
>>
>>
>> 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.
>>
>>
>> author is listed as Samuel
> Pegge.http://www.gutenberg.net/browse/BIBREC/BR8102.HTM
>>
>> the above link is direct to the download page
>>
>> hope you can use this
>> Tim Underwood
>> Sugar Hill Forge
>
> Saint Phlip,
> CoDoLDS
>
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
>
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>