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The LIBELLUS is among the oldest  of culinary recipe
Collections & dates from the early thirteenth century.
It survives in 4 versions=85Danish, Icelandic, & Low German.
It is thought to date back to the 12th century.
It=92s a small collection of only 35 recipes.

Society members have known it for many years as the
Collection published AN OLD ICELANDIC MEDICAL
 MISCELLANY [Ms. Royal Irish Academy 23D 43.]in
1931 by Henning Larsen.

What this 158 page book does is to bring together the four
Versions, translate them, add textual notes, commentary
Indices, etc.  Did I mention that it=92s the work of the late
Rudolf Grewe (who provided us with the LIBRE DE SENT
SOVI in 1979) and Constance B. Hieatt who is of course
The scholar behind PLEYN DELIT, CURYE ON INGLYSCH:
& AN ORDINANCE OF POTTAGE?

So, if you collect medieval culinary texts, this is one for your
Shelves. It does not contain modernized versions, but the
Composite translations offer many details and much commentary
For any cook willing to work their way through the recipes.

Sincerely,

Johnnae llyn Lewis

Tara wrote:
>
> Hello, all.  I'm sure this has been discussed here recently; But, I was
> booted off the list *again*
> So, I've been out of it for a while.  Anyway, I am wondering if anybody
> has a review of this book yet?
>
> Thank you!
> Magdalena vander Brugghe
>
>
> >
> > > "Libellus de arte coquinaria" An Early Northern Cookbook, ed. and tra=
ns. by
> > > Rudolf Grewe [deceased] and Constance B. Hieatt; Medieval and Renaiss=
ance
> > > Texts and Studies, vol. 222; Arizona Center for Medieval and
> > > Renaissance Studies, Tempe, Arizona, 2001.
> > >
> >