[Sca-cooks] boke of cokery 1500 -- Potage for somer season
johnnae at mac.com
Mon Nov 9 06:28:09 PST 2009
One recipe like this is probably ok, but I don't think you can
reproduce the entire volume
in such a manner.
And there are recipes in the Pynson that are not in the Napier or the
I've looked in the past because I own the Pynson on microfilm in a
I own the Napier from 1882, and I also own the Holkham mss on a cd.
There are differences between all three.
On Nov 8, 2009, at 5:42 PM, emilio szabo wrote:
> There has been some discussion about the copyright restrictions of
> the EEBO-microfilm and digital version of the microfilm of the "boke
> of cokery" (1500).
> It is my understanding that the microfilm in the collection, for
> which universities, research institutes and whoever has access to
> EEBO pay huge sums, is protected by copyright laws. I have no
> problem with that.
> It is also my understanding, that work based on intellectual
> efforts, using this (public) collection, is due to the person who
> did the work.
> In the following case, the person who did the work is me. I
> transcribed one recipe from the boke of cokery (1500) together with
> a Scully-type line-by-line-version from Napier's edition (1882),
> whatever faulty this edition might be.
> Is this illegal? I don't think so.
> A: This is the boke of cokery (1500). EEBO; STC / 1598:09
> B: Robin Napier (ed.): A Noble Boke off Cookry Ffor a Prynce
> Houssolde ... 1882. [Books.Google.com]
> A: Potage for somer season.
> B: To make potage for somer sessone
> A: UAke felettes of porke and of vele welle beten
> B: TAK felettes of pork or of befe well betten
> A: in a morter rawe / and in the betynge alaye
> B: in a mortair rawe and in betteinge alay
> A: thy flesshe with egges / thanne take vp the flessh in
> B: the fleshe with egges than tak up the fleshe in
> A: a fayre vessell and put therto pouder of clowes pou=der
> B: a faire vesselle and putt ther to pouder of cloves pouder
> A: of peper + salte / colour it with saffron + meddle
> B: of pepper and salt and coloure it with saffron and mele
> A: it well togyder thanne make therof smale pylottes
> B: it well --_________ and mak ther of small pilotes
> A: and put theym in the panne with water boylynge
> B: and cast them into a pan with watir boiling
> A: on the fyre / + whan they be well boyled put theym
> B: on the fier and when it is well boiled put them
> A: in a fayre vessell / thanne take almonde mylke made
> B: in a faire vesselle then tak almonde mylk mad
> A: with broth of fresshe beef + put it in to a fayre potte
> B: with brothe of freshe beef and put it in a faire pott
> A: do therto clowes maces pruynes raysyns of corans
> B: putt ther to hole cloves mace pynes raysins of corans
> A: + gynger mynced grete : then sette the potte on the
> B: gengile mynced then set the pot on the
> A: fyre + styre it well togyder + put the pylottes in the
> B: fiere and sturr it welle and put the pilotes in the
> A: potte + lete theym haue one boylle or two + koloure
> B: pot and let them haue one boyle or twaine and colour
> A: it cawdell hewe and salte it and serue it.
> B: with cawdelle hewe and salt it and serve it.
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