[Sca-cooks] US Source For Book

Johnna Holloway johnnae at mac.com
Wed Sep 1 17:19:17 PDT 2010

Are you talking about the Tudor Cooks book?


You can order it through Lulu and they can supply copies in the USA.

The shipping and handling charge is set by the print company lulu.com  
and varies slightly depending upon your location.

  As Doc explained back in 2008

edoard at medievalcookery.com wrote:
> It's also worth noting that the "A Noble Boke of Cokery" available for
> sale from http://tudorcook.blogspot.com/ is not the same text as the  
> "A
> Noble Boke off Cookry" available online for free at
> http://www.medievalcookery.com/etexts.html
> The free, online text ("A Noble Boke off Cookry") is a transcription  
> of
> a single 15th century manuscript, as presented in a book published in
> 1882 by Robina Napier.
> - Doc

And here is my long description that bears repeating
(You might want to print this out and tuck a copy into the gift volume.)
Ah, how to work with this A Noble Boke of Cokery.
Here are some tips:
Read the extensive forward in the front of the
book where Richard explains about the text and unusual spellings and  
like i for j, v for u, vv  instead of w, etc.

What the book is?

Fitch's A Noble Boke of Cokery is a compilation of recipes from
a number of sources.
The  secret or what you aren't being told is that the recipes appear  
in other books or even on the web.
It would have
been nice had A Noble Boke of Cokery actually mentioned someplace
where these recipes came from, but no matter here's your cheat sheet.

The recipes on page 1- 7      are taken from the Pepys manuscript.
You can find it here:
http://godecookery.com/pepys/pepys.htm or in the hardcover book titled
Stere Htt Well which came out in 1972.

Page 8 starts the section taken from Harl. MS 279 which can be found  
http://quod.lib.umich.edu/c/cme/ or in the book Two Fifteenth-Century  
Cookery Books.

Page 76 starts recipes taken from Harl. MS 4016 which can be found here
http://quod.lib.umich.edu/c/cme/ or in the book Two Fifteenth-Century  
Cookery Books.

Page 125 begins the sauce recipes and those are found in Ashmole MS 1439
Again at:  http://quod.lib.umich.edu/c/cme/ or in the book Two  
Fifteenth-Century Cookery Books.

The last two recipes come from the Laud MS 553
Again at:  http://quod.lib.umich.edu/c/cme/ or in the book Two  
Fifteenth-Century Cookery Books.

The menu sections come also out of Two Fifteenth-Century Cookery Books.

What this means is when you can't figure out a word you can turn to  
these sources
and check what the actual printed version from these sources says.
(For those that hate typing, you could of course just copy and print  
the recipes over
from the online versions.) Also make use of the
index in the back of  A Noble Boke of Cokery where the titles are not  
in the black letter type.

If you get lost, you can of course google the recipe title (or menu  
item) and part of the initial line and locate
versions on the web. Or search the recipes through Doc's every helpful  
medieval cookery
online index. http://www.medievalcookery.com/cgi/booksearch.pl
(Or you could search them through something called the Concordance of  
English Recipes
which is a book that indexes 13th-15th English Recipes. Rather handy  
if I do say so myself ;-) !)
Modern versions of many of these recipes abound. You can again try  
googling the recipe
title, an ingredient or two, and perhaps add SCA and turn up many  
worked out versions
that have been posted online.

It's worth remembering that Two Fifteenth-Century Cookery Books forms  
the basis
for Cindy Renfrow's  now classic two volume set Take A Thousand Eggs  
or More. If you don't already own that
set, you may want to purchase those books.http://www.thousandeggs.com/ttem.html 
  Devra has copies.
Hope this help eliminate the confusion.

Johnnae playing librarian

On Sep 1, 2010, at 11:10 PM, aoife at cableone.net wrote:

> Is there a US source for The Noble Boke Of Cokery or must I get
> it from UK?  I want to get it for a gift. Is it even available
> anymore?
> Aoife of C. N.

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