A Manuscript of the Editor, of the
same Age and Subject, with other congruous
Matters, are subjoined.
I also have a transcription of this text, thanks to Project Gutenberg. 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 University of Michigan Press Middle English Compendium. Also, you can look at a glossary of medieval and renaissance culinary terms.
Return to the Medieval/Renaissance Food Homepage.
Greg Lindahl