[Sca-cooks] (no subject)

[Johnna Holloway]

It's Curye on Inglysch (Middle English recipes) (Early English Text  
Society Supplementary Series) by C B Hieatt and Sharon Butler.
Oxford: Early English Text Society (April 18, 1985)  as listed on  
Amazon.

Devra has it listed as:
Curye on Inglysch; English Culinary Manuscripts of the Fourteenth  
Century - $29.95
Edited by Constance Hieatt & Sharon Butler. Original recipes and  
spelling, in readable modern type. Select bibliography, extensive  
notes, comparison of various mss. Glossary. 224p. Oxford Univ Press.

It's well worth buying a copy to have at home on the shelf.

An earlier source of course would be the Anglo-Norman manuscripts  
dated circa 1290.
They were published in the article:

Two Anglo-Norman Culinary Collections Edited from British Library  
Manuscripts Additional 32085 and Royal 12.C.xii  by Constance B. Hieatt

and Robin F. Jones. Speculum, Vol. 61, No. 4 (Oct., 1986), pp.  
859-882. You can interlibrary loan the article in or it's part of JSTOR.


Johnnae



On Sep 10, 2009, at 4:55 PM, David Friedman wrote:
>
> The big 14th c. source is _Curye on Englysche_, which contains  
> several different cookbooks. You can find quite a lot of worked out  
> recipes from that cuisine in the _Miscellany_ and elsewhere online-- 
> or go to the sources and work them out yourself, which is more fun.
> -- 
> David/Cariadoc
> www.daviddfriedman.com