[Sca-cooks] (no subject)
Johnna Holloway
johnnae at mac.com
Fri Sep 11 02:43:03 PDT 2009
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
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