[Sca-cooks] Recipes from 15th and 16th French

[Euriol of Lothian]

Not sure how well this will paste here, but here are some sources:


Du Fait de Cuysine  Chiquart   French  Transcription & Translation  Cookbook  15th Century  1420    Translation in Modern French  
Du Fait de Cuysine  Chiquart   French  Translation  Cookbook  15th Century  1420      
Le Vivendier de Kassel     French  Transcription & Translation  Cookbook  15th Century  1425    Translation in Modern French  
Le Recueil de Riom    French  Transcription & Translation    15th Century  c. 1466    Found in a manuscript, in Paris at the Bibliothèque Nationale, known as Paris B.N. Latin 6707  
Tratado de las confituras  Michel de Nostre Dame  French  Facsimile    16th Century  1551      
La Nature & Diuersité des Poissons  Pierre Belon  French  Facsimile    16th Century  1555    The Nature & Diversity of Fish  
De re cibaria libri XXII  Jean-Baptiste Bruyerin  French  Facsimile  Cookbook  16th Century  1560    Text in Latin  
De re cibaria libri XXII   Jean-Baptiste Bruyerin  French  Facsimile  Cookbook  16th Century  1560    Text in Latin  
L’Agriculture et Maison Rustique    French  Facsimile    16th Century  1572      
Theatre de L’Agriculture    French  Facsimile    16th Century  1600      




 
Euriol


________________________________
 From: Beth Paul-Soch <park-lady at hotmail.com>
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org> 
Sent: Monday, January 14, 2013 3:34 PM
Subject: [Sca-cooks] Recipes from 15th and 16th French
 
I am working on some research for food from the 15th or 16th Century in France.  Trying to put together an idea for a feast with recipes from this period.  any references or recipes would be greatly appreciated.



Dyonisia



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