[Sca-cooks] Liber cure cocorum

[Sydney Walker Freedman]

There's a link to it on the Medieval and Renaissance Food Homepage under
primary sources.  That's how I got there, at least.  :)

> Thanks so much for the link! Wherever did you find this manuscript Master
> A? How did I miss knowing about that? Did you find it earlier in the
> decade
> when I was off the list?
> ~Aislinn/Ascwynn~
>
>> [Original Message]
>> From: Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
>> To: <hlaislinn at earthlink.net>; Cooks within the SCA
> <sca-cooks at lists.ansteorra.org>
>> Date: 12/14/2006 6:09:12 AM
>> Subject: Re: [Sca-cooks] Liber cure cocorum
>>
>>
>> On Dec 14, 2006, at 1:02 AM, Stephanie Ross wrote:
>>
>> > For freture. With egges and floure in batere thou make, Put berme
>> > ther to, I undertake. Coloure hit with safrone er thou more do. Take
>> > powder of peper and cast ther to, Kerve appuls overtwert and cast
>> > therin, Frye hom in grece, no more ne mynne. [Liber cure cocorum]
>> >
>> >
>> > Does this whole manuscript rhyme like this? How bizarre.
>>
>> Yes, it does. You can find the whole thing here:
>>
>> http://www.pbm.com/~lindahl/lcc/
>>
>> I'm not sure how many other recipe collections, if any, are in
>> English verse; I seem to recall a version of The Babees Booke in
>> verse, which deals rather peripherally with food, but isn't a recipe
>> book. I also think there's an al Baghdadi variant in verse.
>>
>> Adamantius
>
>
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Pax Christi,
Sydney