Cunnan:Recipes from the Forme of Cury: Difference between revisions

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This page lists recipes from the [[Forme of Cury]]. The recipes will be taken from the [[Project Gutenberg]] e-text of the book http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt
This page lists recipes from the [[Forme of Cury]]. The recipes were taken from the [[Project Gutenberg]] e-text of the book which is [http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt available online free of charge] (note that the file is around 260k large).


The format for the title of a recipe article is "Recipe name (recipe)". The recipes have been sorted into two categories. Those for which we have at least one redaction and those for which we do not yet have a redaction. This list will be updated frequently but not instantaneously.
'''Note: To comply with the PG license we can't refer to these recipes as being part of the PG e-text once they have been moved into Cunnan (but we can of course say they came from PG).'''


The instructions for the project to create a set of redactions for these recipes can be found at [[Cunnan:Redaction project instructions]]
The format for the title of a recipe article is "Recipe name (recipe)".


== Index ==
== Unredacted ==
These are recipes for which we don't have a single redaction.
or [12] to make gronnden benes . . . . . I.
For to make drawen benes. . . . . . . . . II.
for to make grewel forced.. . . . . . . . III.
Caboches in potage. . . . . . . . . . . . IIII.
rapes in potage . . . . . . . . . . . . . V.
Eowtes of Flessh. . . . . . . . . . . . . VI.
hebolas . . . . . . . . . . . . . . . . . VII.
Gowrdes in potage . . . . . . . . . . . . VIII.
ryse of Flessh. . . . . . . . . . . . . . IX.
Funges. . . . . . . . . . . . . . . . . . X.
Bursen. . . . . . . . . . . . . . . . . . XI.
Corat . . . . . . . . . . . . . . . . . . XII.
noumbles. . . . . . . . . . . . . . . . . XIII.
Roobroth. . . . . . . . . . . . . . . . . XIIII.
Tredure . . . . . . . . . . . . . . . . . XV.
Mounchelet. . . . . . . . . . . . . . . . XVI.
Bukkenade . . . . . . . . . . . . . . . . XVII.
Connat. . . . . . . . . . . . . . . . . . XVIII.
drepee. . . . . . . . . . . . . . . . . . XIX.
Mawmenee. . . . . . . . . . . . . . . . . XX.
Egurdouce . . . . . . . . . . . . . . . . XXI.
Capouns in Conney . . . . . . . . . . . . XXII.
haares in talbotes. . . . . . . . . . . . XXIII.
Haares in papdele . . . . . . . . . . . . XXIIII.
connynges in Cynee. . . . . . . . . . . . XXV.
Connynges in gravey . . . . . . . . . . . XXVI.
Chykens in gravey . . . . . . . . . . . . XXVII.
filetes in galyntyne. . . . . . . . . . . XXVIII.
Pigges in sawse sawge . . . . . . . . . . XXIX.
sawse madame. . . . . . . . . . . . . . . XXX.
Gees in hoggepot. . . . . . . . . . . . . XXXI.
carnel of pork. . . . . . . . . . . . . . XXXII.
Chikens in Caudell. . . . . . . . . . . . XXXIII.
chikens in hocchee. . . . . . . . . . . . XXXIII.
For to boyle Fesauntes, Partyches
Capons and Curlewes . . . . . . . . . . . XXX. V.
blank manng . . . . . . . . . . . . . . . XXXVI.
Blank Dessorre. . . . . . . . . . . . . . XXXVII.
morree. . . . . . . . . . . . . . . . . . XXXVIII.
Charlet . . . . . . . . . . . . . . . . . XXXIX.
charlot y forced. . . . . . . . . . . . . XX.II.
Cawdel ferry. . . . . . . . . . . . . . . XX.II. I.
iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13]
Iusshell enforced . . . . . . . . . . . . XX.II. IIII.
mortrews. . . . . . . . . . . . . . . . . XX.II. V.
Blank mortrews. . . . . . . . . . . . . . XX.II. VI.
brewet of almony. . . . . . . . . . . . . XX.II. VII.
Peions y stewed . . . . . . . . . . . . . XX.II. VIII.
loseyns . . . . . . . . . . . . . . . . . XX.II. IX.
Tartletes . . . . . . . . . . . . . . . . XX.II. X.
pynnonade . . . . . . . . . . . . . . . . XX.II. XI.
Rosee . . . . . . . . . . . . . . . . . . XX.II. XII.
cormarye. . . . . . . . . . . . . . . . . XX.II. XIII.
New noumbles of Deer. . . . . . . . . . . XX.II. XIIII.
nota. . . . . . . . . . . . . . . . . . . XX.II. XV.
Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI.
ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII.
Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII.
payn Foundewe . . . . . . . . . . . . . . XX.II. XIX.
Crotoun . . . . . . . . . . . . . . . . . XX.III.
vyne grace. . . . . . . . . . . . . . . . XX.III. I.
Fonnell . . . . . . . . . . . . . . . . . XX.III. II.
douce ame . . . . . . . . . . . . . . . . XX.III. III.
Connynges in Cirypp . . . . . . . . . . . XX.III. IIII.
leche lumbard . . . . . . . . . . . . . . XX.III. V.
Connynges in clere broth. . . . . . . . . XX.III. VI.
payn Ragoun . . . . . . . . . . . . . . . XX.III. VII.
Lete lardes . . . . . . . . . . . . . . . XX.III. VIII.
furmente with porpeys . . . . . . . . . . XX.III. IX.
Perrey of Pesoun. . . . . . . . . . . . . XX.III. X.
pesoun of Almayn. . . . . . . . . . . . . XX.III. XI.
Chiches . . . . . . . . . . . . . . . . . XX.III. XII.
frenche owtes . . . . . . . . . . . . . . XX.III. XIII.
Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII.
Aquapates . . . . . . . . . . . . . . . . XX.III. XV.
Salat . . . . . . . . . . . . . . . . . . XX.III. XVI.
fenkel in soppes. . . . . . . . . . . . . XX.III. XVII.
Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII.
appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX.
Slete soppes. . . . . . . . . . . . . . . XX.IIII.
Letelorye . . . . . . . . . . . . . . . . XX.IIII. I.
Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II.
Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III.
Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII.
creme of almanndes. . . . . . . . . . . . XX.IIII. V.
Grewel of almandes. . . . . . . . . . . . XX.IIII. VI.
cawdel of almandes mylk . . . . . . . . . XX.IIII. VII.
Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII.
Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX.
Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X.
brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI.
Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII.
Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII.
Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII.
Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV.
Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI.
vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII.
Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII.
vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX.
Compost . . . . . . . . . . . . . . . . . C.
gelee of Fyssh. . . . . . . . . . . . . . C. I.
Gelee of flessh . . . . . . . . . . . . . C. II.
Chysanne. . . . . . . . . . . . . . . . . C. III.
congur in sawce . . . . . . . . . . . . . C. IIII.
Rygh in sawce . . . . . . . . . . . . . . C. V.
makerel in sawce. . . . . . . . . . . . . C. VI.
Pykes in brasey . . . . . . . . . . . . . C. VII.
porpeys in broth. . . . . . . . . . . . . C. VIII.
Ballok broth. . . . . . . . . . . . . . . C. IX.
eles in brewet. . . . . . . . . . . . . . C. X
Cawdel of Samoun. . . . . . . . . . . . . C. XI.
plays in Cynee. . . . . . . . . . . . . . C. XII.
For to make Flaumpeyns. . . . . . . . . . C. XIII.
for to make noumbles in lent. . . . . . . C. XIIII.
For to make Chawdoun for lent . . . . . . C. XV.
furmente with porpays . . . . . . . . . . C. XVI.
Fylettes in galyntyne . . . . . . . . . . C. XVII.
veel in buknade . . . . . . . . . . . . . C. XVIII.
Sooles in Cyney . . . . . . . . . . . . . C. IX.
tenches in Cyney. . . . . . . . . . . . . XX.VI.
Oysters in gravey . . . . . . . . . . . . XX.VI. I
muskels in brewet . . . . . . . . . . . . XX.VI. II
Oysters in Cyney. . . . . . . . . . . . . XX.VI. III.
cawdel of muskels . . . . . . . . . . . . XX.VI. IIII.
Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V
laumpreys in galyntyne. . . . . . . . . . XX.VI. VI.
Laumprouns in galyntyne . . . . . . . . . XX.VI. VII.
losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII.
Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX.
sobre sawse . . . . . . . . . . . . . . . XX.VI. X.
Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI.
peeres in confyt. . . . . . . . . . . . . XX.VI. XII.
Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII.
Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII.
Pevorat for Veel and Venysoun . . . . . . XX.VI. XV.
sawce blaunche for Capouns y sode . . . . XX.VI. XVI.
Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII.
Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII.
Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX.
verde sawse . . . . . . . . . . . . . . . XX.VII.
Sawce Noyre for mallard . . . . . . . . . XX.VII. I.
cawdel for Gees . . . . . . . . . . . . . XX.VII. II.
Chawdon for Swannes . . . . . . . . . . . XX.VII. III.
sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII.
Lumbard Mustard . . . . . . . . . . . . . XX.VII. V.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII.
frytour blaunched . . . . . . . . . . . . XX.VII. VIII.
Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.


* [[grewel forced (recipe)]]
* [[rapes in potage (recipe)]]
* [[Eowtes of Flessh (recipe)]]
* [[Gowrdes in potage (recipe)]]
* [[Funges (recipe)]]
* [[Bursen (recipe)]]
* [[Corat (recipe)]]
* [[noumbles (recipe)]]
* [[Tredure (recipe)]]
* [[Mounchelet (recipe)]]
* [[drepee (recipe)]]
* [[Egurdouce (recipe)]]
* [[Capouns in Conney (recipe)]]
* [[haares in talbotes (recipe)]]
* [[Haares in papdele (recipe)]]
* [[connynges in Cynee (recipe)]]
* [[Connynges in gravey (recipe)]]
* [[Chykens in gravey (recipe)]]
* [[Pigges in sawse sawge (recipe)]]
* [[Gees in hoggepot (recipe)]]
* [[carnel of pork (recipe)]]
* [[Chikens in Caudell (recipe)]]
* [[chikens in hocchee (recipe)]]
* [[Fesauntes, Partyches, Capons and Curlewes (recipe)]]
* [[morree (recipe)]]
* [[Charlet (recipe)]]
* [[charlot y forced (recipe)]]
* [[Cawdel ferry (recipe)]]
* [[mortrews (recipe)]]
* [[brewet of almony (recipe)]]
* [[loseyns (recipe)]]
* [[pynnonade (recipe)]]
* [[Rosee (recipe)]]
* [[New noumbles of Deer (recipe)]]
* [[Nota (recipe)]]
* [[Spynee (recipe)]]
* [[payn Foundewe (recipe)]]
* [[Crotoun (recipe)]]
* [[douce ame (recipe)]]
* [[Connynges in Cirypp (recipe)]]
* [[leche lumbard (recipe)]]
* [[Connynges in clere broth (recipe)]]
* [[payn Ragoun (recipe)]]
* [[Lete lardes (recipe)]]
* [[furmente with porpeys (recipe)]]
* [[Perrey of Pesoun (recipe)]]
* [[pesoun of Almayn (recipe)]]
* [[Chiches (recipe)]]
* [[frenche owtes (recipe)]]
* [[Clat (recipe)]]
* [[Letelorye (recipe)]]
* [[Sause Sarzyne (recipe)]]
* [[creme of almanndes (recipe)]]
* [[Grewel of almandes (recipe)]]
* [[cawdel of almandes mylk (recipe)]]
* [[Iowtes of almannd mylk (recipe)]]
* [[Fygey (recipe)]]
* [[Pochee (recipe)]]
* [[Tostee (recipe)]]
* [[Gyndawdry (recipe)]]
* [[Erbowle (recipe)]]
* [[Resmolle (recipe)]]
* [[vyannde Cipre (recipe)]]
* [[Vyannde Cipre of Samon (recipe)]]
* [[vyannde Ryal (recipe)]]
* [[gelee of Fyssh (recipe)]]
* [[Gelee of flessh (recipe)]]
* [[Chysanne (recipe)]]
* [[congur in sawce (recipe)]]
* [[Rygh in sawce (recipe)]]
* [[makerel in sawce (recipe)]]
* [[Pykes in brasey (recipe)]]
* [[porpeys in broth (recipe)]]
* [[eles in brewet (recipe)]]
* [[Cawdel of Samoun (recipe)]]
* [[plays in Cynee (recipe)]]
* [[Flaumpeyns (recipe)]]
* [[noumbles in lent (recipe)]]
* [[Chawdoun for lent (recipe)]]
* [[furmente with porpays (recipe)]]
* [[Fylettes in galyntyne (recipe)]]
* [[veel in buknade (recipe)]]
* [[Sooles in Cyney (recipe)]]
* [[tenches in Cyney (recipe)]]
* [[Oysters in gravey (recipe)]]
* [[muskels in brewet (recipe)]]
* [[Oysters in Cyney (recipe)]]
* [[cawdel of muskels (recipe)]]
* [[Mortrews of Fyssh (recipe)]]
* [[laumpreys in galyntyne (recipe)]]
* [[Laumprouns in galyntyne (recipe)]]
* [[losyns in Fysshe day (recipe)]]
* [[Sowpes in galyntyne (recipe)]]
* [[sobre sawse (recipe)]]
* [[Colde Brewet (recipe)]]
* [[Egur douce of Fyssh (recipe)]]
* [[Cold Brewet (recipe)]]
* [[Pevorat for Veel and Venysoun (recipe)]]
* [[sawce blaunche for Capouns y sode (recipe)]]
* [[Sawce Noyre for Capons y rosted (recipe)]]
* [[Gyngeuer (recipe)]]
* [[Sawce Noyre for mallard (recipe)]]
* [[cawdel for Gees (recipe)]]
* [[Chawdon for Swannes (recipe)]]
* [[sawce Camelyne (recipe)]]
* [[Nota (recipe)]]
* [[Raisiowls (recipe)]]
* [[Whyte milates (recipe)]]
* [[Mylates of Pork (recipe)]]
* [[Crustardes of Fyssh (recipe)]]
* [[Crustardes of erbis on fyssh day (recipe)]]
* [[lesshes fryed in lentoun (recipe)]]
* [[Wastels y farced (recipe)]]
* [[sawge y farced (recipe)]]
* [[Sawgeat (recipe)]]
* [[cryspes (recipe)]]
* [[Cryspels (recipe)]]
* [[Tartee (recipe)]]
* [[Tart in Ymbre day (recipe)]]
* [[Tart de Brymlent (recipe)]]
* [[tartes of Fyssh (recipe)]]
* [[Sambocade (recipe)]]
* [[Nysebek (recipe)]]
* [[Pom Dorryes. & oþer þynges (recipe)]]
* [[Cotagres (recipe)]]
* [[Potews (recipe)]]
* [[Sachus (recipe)]]
* [[Chewetes on flessh day (recipe)]]
* [[chewetes on fyssh day (recipe)]]
* [[Hastletes (recipe)]]
* [[comadore (recipe)]]
* [[Chastletes (recipe)]]
* [[twey pecys of Flesshe to fasten to gydre (recipe)]]
* [[pur fait y pocras (recipe)]]
* [[pety peruaunt (recipe)]]
* [[pete puant (recipe)]]


== Redacted ==
frytour of mylke. . . . . . . . . . . . . XX.VII. X.
These are recipes for which we have at least one redaction.
frytour of Erbes. . . . . . . . . . . . . XX.VII. XI.

Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII.
* [[Appulmoy (recipe)|Appulmoy]]
Whyte milates . . . . . . . . . . . . . . XX.VII. XIII.
* [[Aquapates (recipe)|Aquapates]]
crustardes of flessh. . . . . . . . . . . XX.VII. XIIII.
* [[Ballok broth (recipe)|Ballok broth]]
Mylates of Pork . . . . . . . . . . . . . XX.VII. XV.
* [[Benes y fryed (recipe)|Benes y fryed]]
crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI.
* [[Blank Desire (recipe)|Blank Desire]]
Crustardes of erbis on fyssh day. . . . . XX.VII. XVII.
* [[Blank Dessorre (recipe)|Blank Dessorre]]
lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII.
* [[blank manng (recipe)|blank manng]]
Wastels y farced. . . . . . . . . . . . . XX.VII. XIX.
* [[blank maunnger (recipe)|blank maunnger]]
sawge y farced. . . . . . . . . . . . . . XX.VIII.
* [[Blank mortrews (recipe)|Blank mortrews]]
Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I.
* [[Brewet of ayrenn (recipe)|Brewet of ayrenn]]
cryspes . . . . . . . . . . . . . . . . . XX.VIII. II.
* [[Bukkenade (recipe)|Bukkenade]]
Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III.
* [[Bursews (recipe)|Bursews]]
Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII.
* [[Caboches in potage (recipe)|Caboches in potage]]
Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V.
* [[Chyryse (recipe)|Chyryse]]
tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI.
* [[Compost (recipe)|Compost]]
Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII.
* [[Connat (recipe)|Connat]]
tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII.
* [[Connynges in clere broth (recipe)|Connynges in clere broth]]
Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX.
* [[Cormarye (recipe)|Cormarye]]
tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X.
* [[crustardes of flessh (recipe)|crustardes of flessh]]
Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI.
* [[Daryols (recipe)|Daryols]]
Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII.
* [[drawen benes (recipe)|drawen benes]]
Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII.
* [[Erbolat (recipe)|Erbolat]]
for to make Pom Dorryes. & o?er ?ynges. . XX.VIII. XIIII.
* [[Fenkel in soppes (recipe)|Fenkel in soppes]]
Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV.
* [[Flaumpens (recipe)|Flaumpens]]
hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI.
* [[Fonnell (recipe)|Fonnell]]
Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII.
* [[Frytour blaunched (recipe)|Frytour blaunched]]
Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII.
* [[Frytour of Erbes (recipe)|Frytour of Erbes]]
Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX.
* [[frytour of mylke (recipe)|frytour of mylke]]
spynoches y fryed . . . . . . . . . . . . XX.IX.
* [[Frytour of pasturnakes (recipe)|Frytour of pasturnakes]]
Benes y fryed . . . . . . . . . . . . . . XX.IX. I.
* [[Gronnden benes (recipe)|Gronnden benes]]
russhewses of Fruyt . . . . . . . . . . . XX.IX. II.
* [[hart rows (recipe)|hart rows]]
Daryols . . . . . . . . . . . . . . . . . XX.IX. III.
* [[hebolas (recipe)|hebolas ]]
Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII.
* [[iusshell (recipe)|iusshell]]
Chewetes on flessh day. . . . . . . . . . XX.IX. V.
* [[Iusshell enforced (recipe)|Iusshell enforced]]
chewetes on fyssh day . . . . . . . . . . XX.IX. VI.
* [[Lumbard Mustard (recipe)|Lumbard Mustard]]
Hastletes . . . . . . . . . . . . . . . . XX.XI. VII.
* [[Macrows (recipe)|Macrows]]
comadore. . . . . . . . . . . . . . . . . XX.IX. VIII.
* [[Makke (recipe)|Makke]]
Chastletes. . . . . . . . . . . . . . . . XX.IX. IX.
* [[Mawmenee (recipe)|Mawmenee]]
for to make twey pecys of Flesshe
* [[Peeres in confyt (recipe)|Peeres in confyt]]
to fasten to gydre. . . . . . . . . . . . XX.IX. X.
* [[Peions y stewed (recipe)|Peions y stewed]]
pur fait y pocras . . . . . . . . . . . . XX.IX. XI.
* [[Rapey (recipe)|Rapey]]
For to make blank maunnger. . . . . . . . XX.IX. XII.
* [[Roobroth (recipe)|Roobroth]]
for to make Blank Desire. . . . . . . . . XX.IX. XIII.
* [[Russhewses of Fruyt (recipe)|Russhewses of Fruyt]]
For to make mawmoune. . . . . . . . . . . XX.IX. XIIII.
* [[Ryse of Flessh (recipe)|Ryse of Flessh]]
the pety peruaunt . . . . . . . . . . . . XX.IX. XV.
* [[Salat (recipe)|Salat]]
And the pete puant. . . . . . . . . . . . XX.IX. XVI.
* [[Sawse madame (recipe)|Sawse madame]]
* [[Slete soppes (recipe)|Slete soppes]]
* [[Sowpes Dorry (recipe)|Sowpes Dorry]]
* [[spynoches y fryed (recipe)|spynoches y fryed]]
* [[Tart de Bry (recipe)|Tart de Bry]]
* [[tartes of Flessh (recipe)|tartes of Flessh]]
* [[Tartletes (recipe)|Tartletes]]
* [[Verde sawse (recipe)|Verde sawse]]
* [[Vyne grace (recipe)|Vyne grace]]

'''Note: To comply with the PG license we can't refer to these recipes as being part of the PG e-text once they have been moved into Cunnan (but we can of course say they came from PG).'''

Latest revision as of 08:00, 8 July 2007

This page lists recipes from the Forme of Cury. The recipes were taken from the Project Gutenberg e-text of the book which is available online free of charge (note that the file is around 260k large).

The format for the title of a recipe article is "Recipe name (recipe)". The recipes have been sorted into two categories. Those for which we have at least one redaction and those for which we do not yet have a redaction. This list will be updated frequently but not instantaneously.

The instructions for the project to create a set of redactions for these recipes can be found at Cunnan:Redaction project instructions

Unredacted

These are recipes for which we don't have a single redaction.

Redacted

These are recipes for which we have at least one redaction.

Note: To comply with the PG license we can't refer to these recipes as being part of the PG e-text once they have been moved into Cunnan (but we can of course say they came from PG).

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