Forme of Cury,
Ancient English Cookery,
Compiled, about A.D. 1390, by the
Master-Cooks of King Richard II,
Presented afterwards to Queen Elizabeth,
by Edward Lord Stafford,
and now in the Possession of Gustavus Brander, Esq.
Illustrated with Notes,
And a copious Index, or Glossary.
A Manuscript of the Editor, of the
same Age and Subject, with other congruous
Matters, are subjoined.
[ A modest number of these recipes are redacted in
Cariadoc's Miscellany. In
particular, if you look in the
recipe index, most recipes
labeled "English, 14th c." are from Forme of Cury. ]
I also have a transcription of this text,
thanks to Project Gutenberg. And eventually, the original text
will be digitally available:
The digitized original should appear here: http://www.library.manchester.ac.uk/inthebigynnyng/manuscript/ms7/
Click on the links below to jump to the appropriate page of the
facsimile. Or you can download the entire book at once as a
single (large) pdf file.
Don't know all the funny words? For a while, you can get free access to the
of Michigan Press Middle English Compendium.
Also, you can look at a glossary of medieval and renaissance culinary terms.
- cover picture
- title page
- preface (by Pegge)
- notes on ingredients:
- cheese, ale, wine
- rice, alkenct, saffron
- honey, sugar
- spices, cinamon, macys
- cloves, galyngal, pepper, ginger
- cubebs, grains of Paradice, nutmeg, caraway, powder-douce,
- powder-fort, spykenard de spayn
- sample page from manuscirpt
Ancient Cookery. A. D. 1381.
Index and Glossary
Rolls of Provisions
Credits: Scanning by Cindy
Renfrow, transcription by the Distributed Proofreaders of
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