[Sca-cooks] Curye on Inglysch

[Sue Clemenger]

Lucky you! I'm sure you'll find endless possibilities with this book.  I
finally got my own copy last year for Christmas--my sister is hopeless for
SCA-oriented presents, but I have a good friend who's started to "feed" me
historical cookbooks for birthdays and Christmases.  (Good Heretic that I
am, I tend to spend my limited library funds on textile-oriented books.)
I used ConI last spring as my source for my lenten recipes.  I love just
reading it on a casual basis, too.  There's always something new in there.
--Maire

----- Original Message -----
From: <mollirose at bellsouth.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, November 13, 2005 2:12 AM
Subject: [Sca-cooks] Curye on Inglysch


> I've just received a copy of this as an early birthday gift from (shocker)
> my mundane sister. Curye on Inglysch - English Culinary Manuscripts of he
> Fourteenth Century (Including the Forme of Cury) edited by Constance B.
> Hieatt and Sharon Butler, published for The Early English Text Society by
> the Oxford University Press, 1985
>
> So far this book is very interesting. There is mention about sugared nuts
on
> page four! When I read that I felt like I was in familiar territory. LOL
> Please any commentary on this book from those on the list would be
welcome.
>
> Much thanks,
>
> Molli Rose