Forme of Cury - Revision history

AlexandreDavigne at 13:35, 31 May 2013

2013-05-31T13:35:45Z

← Older revision		Revision as of 23:35, 31 May 2013
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	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a manuscript roll of [[cookery]], attributed to the Master Cooks of King [[Richard II of England]]. This name has since come into use for the family of recipes identified by [[Constance B. Hieatt]] and [[Sharon Butler]] as descending from a single (presumably lost) prototype. It is a well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a manuscript roll of [[cookery]], attributed to the Master Cooks of King [[Richard II of England]]. This name has since come into use for the family of recipes identified by [[Constance B. Hieatt]] and [[Sharon Butler]] as descending from a single (presumably lost) prototype. It is a well known [[medieval]] guide to cooking. It is available in a scholarly edition, [[Curye on Inglysch]].
		⚫	There are nine surviving manuscripts from the "Forme of Cury" family, all dating to the early fifteenth century, and all with slight variations both in number and order of recipes. Two are rolls, seven are codices.

		⚫	The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of British Library MS Additional 5016, a roll, and, incidentally, one of only two manuscripts to claim authorship by the Royal cooks. The other being University of Manchester English MS 7, which was not known to Hieatt and Butler when they prepared [[Curye on Inglysch]].
⚫	There are ~~eight~~ surviving manuscripts from the "Forme of Cury" family, all dating to the early fifteenth century, and all with slight variations both in number and order of recipes. Two are rolls, ~~six~~ are codices.

⚫	The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of British Library MS Additional 5016, a roll, and, incidentally, ~~the~~ only ~~manuscript~~ to claim authorship by the Royal cooks.

	:'''SAWSE MADAME. XXX.'''		:'''SAWSE MADAME. XXX.'''

Yvesdelyle at 09:46, 2 February 2013

2013-02-02T09:46:20Z

← Older revision		Revision as of 19:46, 2 February 2013
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	[[Category:books]]		[[Category:books]]
	[[Category:Forme of Cury]]

AlexandreDavigne at 18:14, 9 December 2011

2011-12-09T18:14:27Z

← Older revision		Revision as of 04:14, 10 December 2011
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	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a manuscript roll of [[cookery]], attributed to the Master Cooks of King [[Richard II of England]]. This name has since come into use for the family of recipes identified by [[Constance B. Hieatt]] and [[Sharon Butler]] as descending from a single (presumably lost) prototype. It is ~~by far the most~~ well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a manuscript roll of [[cookery]], attributed to the Master Cooks of King [[Richard II of England]]. This name has since come into use for the family of recipes identified by [[Constance B. Hieatt]] and [[Sharon Butler]] as descending from a single (presumably lost) prototype. It is a well known [[medieval]] guide to cooking.

	There are eight surviving manuscripts from the "Forme of Cury" family, all dating to the early fifteenth century, and all with slight variations both in number and order of recipes. Two are rolls, six are codices.		There are eight surviving manuscripts from the "Forme of Cury" family, all dating to the early fifteenth century, and all with slight variations both in number and order of recipes. Two are rolls, six are codices.

AlexandreDavigne at 21:00, 17 May 2011

2011-05-17T21:00:49Z

← Older revision		Revision as of 07:00, 18 May 2011
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	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] ~~written~~ by the Master Cooks of King [[Richard II of England]]. This name has since come into ~~usage~~ for ~~almost~~ ~~all versions~~ of ~~the~~ ~~original~~ ~~manuscript~~. It is by far the most well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a manuscript roll of [[cookery]], attributed to the Master Cooks of King [[Richard II of England]]. This name has since come into use for the family of recipes identified by [[Constance B. Hieatt]] and [[Sharon Butler]] as descending from a single (presumably lost) prototype. It is by far the most well known [[medieval]] guide to cooking.

	The roll was written in late [[Middle English]] on [[vellum]] and details some 205 recipes (although the exact number of recipes varies slightly between different versions).
			There are eight surviving manuscripts from the "Forme of Cury" family, all dating to the early fifteenth century, and all with slight variations both in number and order of recipes. Two are rolls, six are codices.
⚫	The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of ~~the~~ roll.

		⚫	The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of British Library MS Additional 5016, a roll, and, incidentally, the only manuscript to claim authorship by the Royal cooks.

	:'''SAWSE MADAME. XXX.'''		:'''SAWSE MADAME. XXX.'''
	:Take sawge. persel. ysope. and saueray. quinces. and ''peeres'', garlek and Grapes. and fylle the gees þerwith;. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.		:Take sawge. persel. ysope. and saueray. quinces. and ''peeres'', garlek and Grapes. and fylle the gees þerwith;. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.

Conrad Leviston: Reverted edits by 210.22.158.132 (Talk); changed back to last version by Cian

2007-11-24T13:26:47Z

Reverted edits by 210.22.158.132 (Talk); changed back to last version by Cian

← Older revision		Revision as of 23:26, 24 November 2007
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	codelchi
	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.

210.22.158.132 at 16:18, 23 November 2007

2007-11-23T16:18:57Z

← Older revision		Revision as of 02:18, 24 November 2007
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			codelchi
	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.

Cian: Reverted edits by 61.47.7.195 (Talk); changed back to last version by Conrad Leviston

2007-11-14T22:28:30Z

Reverted edits by 61.47.7.195 (Talk); changed back to last version by Conrad Leviston

← Older revision		Revision as of 08:28, 15 November 2007
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	relelcanocn
	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.

61.47.7.195 at 11:47, 14 November 2007

2007-11-14T11:47:17Z

← Older revision		Revision as of 21:47, 14 November 2007
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			relelcanocn
	[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]		[[Image:Forme_of_Cury_title_page.png\|thumb\|right\|Title page from the Forme of Cury]]
	The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.		The '''Forme of Cury''' was the name given by [[Samuel Pegge]] to a roll of [[cookery]] written by the Master Cooks of King [[Richard II of England]]. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known [[medieval]] guide to cooking.

Conrad Leviston at 13:04, 11 January 2007

2007-01-11T13:04:49Z

← Older revision		Revision as of 23:04, 11 January 2007
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	The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of the roll.		The following is a sample of a recipe taken from Pegge's [[18th Century]] edition of the roll.
	:'''SAWSE MADAME. XXX.'''		:'''SAWSE MADAME. XXX.'''
	:Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees ~~�erwith~~. and sowe the hole ~~�at~~ no grece come out. and roost hem wel. and kepe the grece ~~�at~~ fallith ~~�erof~~. take galytyne and grece and do in a possynet, whan the gees buth rosted ~~ynouh~~; take an smyte hem on pecys. and ~~�at~~ tat is withinne and do it in a possynet and put ~~�erinne~~ wyne if it be to thyk. do ~~�erto~~ powdour of galyngale. powdour douce and salt and boyle the sawse and dresse �e Gees in disshes and lay �e sowe onoward.		:Take sawge. persel. ysope. and saueray. quinces. and ''peeres'', garlek and Grapes. and fylle the gees þerwith;. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.
	An e-text of the Forme of Cury is available from Project Gutenberg. This version was prepared by the [[Distributed Proofreaders]].		An e-text of the Forme of Cury is available from Project Gutenberg. This version was prepared by the [[Distributed Proofreaders]].
	:http://www.gutenberg.net/etext/8102		:http://www.gutenberg.net/etext/8102

Tobin: /* Contents */

2005-01-02T23:12:37Z

Contents

← Older revision		Revision as of 09:12, 3 January 2005
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	==Contents==		==Contents==
			*[[:Category:Forme of Cury\|Forme of Cury]]

			== See also ==
	*[[Cunnan:Recipes from the Forme of Cury]]		*[[Cunnan:Recipes from the Forme of Cury]]

	[[Category:books]]		[[Category:books]]
			[[Category:Forme of Cury]]