A noble boke off cookry ffor a prynce houssolde or eny other estately houssolde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

Date:
1882
Catalogue details

Licence: Public Domain Mark

Credit: A noble boke off cookry ffor a prynce houssolde or eny other estately houssolde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier. 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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    merited with “ floures of the fame tre ; ” a proof that, at any rate, they had good keeping apples in thofe days. This “ Noble Boke off' Cookry ” muft have been written out after Neville’s feaft (1467), but in all probability very fhortly afterwards—the handwriting, indeed, would, but for the mention of this feaft, point to an earlier date. The recipes, however, were doubtlefs tranfcribed from originals long before compofed ; many of them have fimilar names, and in fubftance more or lefs refemble the recipes in the ‘‘Form of Cury,” ' compiled about 1390, by the mafter cooks of King Richard II., who is defcribed therein as the “ beft and ryalleft viander of all Chriftian Kynges.” But they may be traced ftill further back. The late Mr. Horwood difcovered among some law papers (temp. Ed. I.) in his pofteflion, fome pages of recipes written in the fame hand and evidently of the fame date. Thefe are written in French, but feveral of them have the fame names, and are fubftantially the fame recipes, as thofe in our manufcript, while others are more elaborate and perhaps more elegant. One or two of thefe may be given here as fpecimens :— “A quire char faunz fu. “ Ici enfeigne coment len quira char faunz fu “ Pernez un petite pot de terre e lacouverture de meimes la terre, e ke il feit lee cum le pot eft, e puys pernez un autre pot ke feit fet de mevmes la terre cum lautre, e la couverture cum lautre e ke il ioyngnent bien au potz, e ke le pot feit plus profund ke lautre de cync deis e environ de treis, e puys pernez char de pore e de gelynes, e puys feftes couper en bon mofleus, e pernez bons efpeces e metez de denz e du fel, e pernez le petit pot en ki la char eft, e le mettez en le 1 “ Antiquitates Culinariae,” Warner, Lond., 1711.