[Sca-cooks] Semi-OT: Help! Lost text!

Sydney Walker Freedman freedmas at stolaf.edu
Tue Jan 27 14:43:06 PST 2009

There's an early manuscript from ca. 1250 (I found the text).  It's
refered to as the Sion manuscript.  It's in Scully's book (which I
can't access at the moment), and he has an article about it entitled
"A Parchment Roll from the Second Half of the Thirteenth Century" (I
can't remember what journal).  I was rather surprised to discover this
early version about a year ago.  I can send the new URL for the French


On 1/27/09, Johnna Holloway <johnnae at mac.com> wrote:
> Check http://www.florilegium.org/ for this updated file:
> _rec-tim-pray-msg - 8/29/08_
> Period recipes using prayers for timing.
> The Viandier is dated 1350 by the way. Taillevent's dates are circa
> 1315-1395.
> http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html
> is the English translation by James Prescott.
> One handy source to period cookery books online or etexts is
> to use Doc's handy list at:
> http://www.medievalcookery.com/etexts.html
> Hope this helps,
> Johnnae
> Sydney Walker Freedman wrote:
>> Anyway, I'm looking for references to using the paternoster to measure
>> cooking time between the years 1150-1260.  I thought there was one in
>> the ca. 1250 version of the Viandier, but the online text is gone.
>> Could someone direct me to that text, and does anyone know of any
>> other references within the stated time period?  Thanks!
>> Pax Christi,
>> Lady Cecilia de Cambrige
>> _______________________________
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list