Synopses & Reviews
Curye on Inglysch contains the four earliest collections of culinary recipes to be found in English. Two are printed here for the first time, including one that draws directly on identifiable Anglo--Norman sources. The collections are supplemented by a group of miscellaneous early recipes including confections and drinks such as "aqua vite"taken from medical collections. The editors provide additional information about culinary terms and their history in the Introduction and Glossary.
Synopsis
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century.The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years.Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of dessert' as these menus do.Presented here in early English, this invaluable collection gives great insight into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.
Synopsis
A collection of recipes compiled from more than twenty medieval manuscripts.
Table of Contents
Diuersa cibaria -- Diuersa servisa -- Utilis coquinario -- The forme of cury -- Goud kokery.