The forme of cury : a roll of 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.

Date:
1780
Catalogue details

Licence: Public Domain Mark

Credit: The forme of cury : a roll of 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. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    [ 9* ] II. For to make Fife of Almayne. Nym wyte Pifyn and wafch hem and feth hem a good wyle fithfyn wafch hem in goldefwatyr unto the holys gon of alle in a pot and kever it wel that no breth paffe owt and boyle hem ryzt wel and do therto god mylk of Almandys and a party of flowr of ris and fait and fafron and meffe yt forthe. \ III. Cranys and Herons fchulle be euarud s wvth Lar- dons of fwyne and roflyd and etyn wyth gyngynyr. IV. Pecokys and Partrigchis fchul ben yparboyld and lardyd and etyn wyth gyngenyr. V. Morterelysh. Nym hennyn and porke and feth hem togedere nym the lyre 1 of the hennyn and the porke and hakkyth finale, and grynd hit al to dull and wyte bred therwyth and temper it wyth the felve broth and wyth heyryn and colure it with fafron and boyle it and difch it and call theron powder of peper and of gyn- gynyr and ferve it forthe. f cold. s Perhaps enarmed, or enorncd. See Mr. Brnnder’s Roll, N° 146. h V. Mortrews in GlolT. 1 Flefli.