The Forme of Cury, a Roll of Ancient English Cookery: Compiled, about AD 1390, by the Master-Cooks of King Richard II
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roast...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Cambridge University Press
1780
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| Schriftenreihe: | Cambridge library collection. Medieval history
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| Schlagworte: | |
| Online-Zugang: | BSB01 UBG01 URL des Erstveröffentlichers |
| Zusammenfassung: | One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704–96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII. |
| Beschreibung: | Includes index |
| Beschreibung: | 1 online resource (xlii, 188 pages) |
| ISBN: | 9781107707276 |
| DOI: | 10.1017/CBO9781107707276 |
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| 520 | |a One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704–96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII. | ||
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Datensatz im Suchindex
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| author2_role | edt |
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| building | Verbundindex |
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| dewey-full | 641.5942 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1017/CBO9781107707276 |
| format | Electronic eBook |
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| id | DE-604.BV043914952 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:38:24Z |
| institution | BVB |
| isbn | 9781107707276 |
| language | English |
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| physical | 1 online resource (xlii, 188 pages) |
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| publisher | Cambridge University Press |
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| spelling | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II Edited by Samuel Pegge Cambridge Cambridge University Press 1780 1 online resource (xlii, 188 pages) txt rdacontent c rdamedia cr rdacarrier Cambridge library collection. Medieval history Includes index One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704–96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII. Cooking, English / Early works to 1800 Pegge, Samuel 1704-1796 edt Erscheint auch als Druckausgabe 978-1-108-07620-3 https://doi.org/10.1017/CBO9781107707276 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II Cooking, English / Early works to 1800 |
| title | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II |
| title_auth | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II |
| title_exact_search | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II |
| title_full | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II Edited by Samuel Pegge |
| title_fullStr | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II Edited by Samuel Pegge |
| title_full_unstemmed | The Forme of Cury, a Roll of Ancient English Cookery Compiled, about AD 1390, by the Master-Cooks of King Richard II Edited by Samuel Pegge |
| title_short | The Forme of Cury, a Roll of Ancient English Cookery |
| title_sort | the forme of cury a roll of ancient english cookery compiled about ad 1390 by the master cooks of king richard ii |
| title_sub | Compiled, about AD 1390, by the Master-Cooks of King Richard II |
| topic | Cooking, English / Early works to 1800 |
| topic_facet | Cooking, English / Early works to 1800 |
| url | https://doi.org/10.1017/CBO9781107707276 |
| work_keys_str_mv | AT peggesamuel theformeofcuryarollofancientenglishcookerycompiledaboutad1390bythemastercooksofkingrichardii |