[Sca-cooks] Fyletts in Galentyne

[Johnna Holloway]

Oh as a bibliographer of early English printed books,  I also don't  
understand
"A comment had been made to me that the Pynson version probably hadn't  
been made for 500 years."

2010 minus 500 years is 1510. Does someone really believe that Pynson  
wasn't used for cookery after 1510???

Pynson appears in 1500 in an unknown number of copies. We know that  
the same title appeared in an edition again in the 1530's. So we have  
two editions that would have been available. Be conservative and say  
300 copies per printing. That would be 600 total. There could have  
been as many as 500 copies per edition. The fact that it was reprinted  
in the 1530's indicates that the printer thought there was a market  
for the new edition.

And someone doesn't think this recipe would have been made in the past  
500 years?

Perhaps saying the last 400 years might be better.

Johnna


On Dec 7, 2009, at 8:38 AM, Johnna Holloway wrote:

> Oh, dear! Where to begin?
>
> We indexed 8- eight - versions of fyletts in galentine in the  
> Concordance of English Recipes.
> It's not that uncommon a recipe by any means. snipped
>
> Johnnae
>
>
>
> On Dec 7, 2009, at 8:04 AM, Elise Fleming wrote:
>
>> Greetings!  The recipe below is from the Pynson "Boke of Cokery"  
>> from 1500 (recently posted on the Tudor Cook blog site). snipped

>>   A comment had been made to me that the Pynson version probably  
>> hadn't been made for 500 years, but I know that you all delve into  
>> many different dishes, and the Pynson version is really the same as  
>> the "Napier" recipe.  So, who has played with this dish and how did  
>> you like it?
>>
>> Alys K.