[Sca-cooks] Curye on Inglysch

[Johnna Holloway]

Curye on Inglysch. I have owned a copy for 20 years at this point.
 I still have my original volume that I paid 6 pounds .50
pence for back in October 1985. I know because I still have the original
Heffers receipt for it. I can remember how excited I was when it arrived.
I had ordered it before leaving England, and eventually it followed
me to Maryland that fall. I can remember reviewing and promoting the 
book and urging that
Society members buy it.  I even created a nifty readings course
for learning about medieval English cookery and recipes. One would start
with Pleyn Delit, work then through An Ordinance of Pottage, and end up
working with Curye on Inglysch. I envisioned that one could work
from the original recipes and their adaptations in PD to the manuscript 
recipes, commentaries on those
recipes, and adaptations in Ordof Pottage to the
14th century straight texts with footnotes of Curye on Inglysch.
Supplement Hieatt's work with Two 15th Cookery-Books
and the four volumes would serve one through many a feast.
Today of course one would also add Cindy's take a Thousand Eggs,
but it could still be done as a readings course. Perhaps when
the Concordance is published next year, I'll devise a new medieval
English readings course in cookery.

Johnnae llyn Lewis


mollirose at bellsouth.net wrote:

>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
>
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