Cunnan:Recipes from the Forme of Cury: Difference between revisions
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== Redacted == |
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Revision as of 02:40, 19 January 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.
- 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)
- ipynee (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
These are recipes for which we have at least one redaction.
- Appulmoy
- Aquapates
- Ballok broth
- Benes y fryed
- Blank Desire
- Blank Dessorre
- blank manng
- blank maunnger
- Blank mortrews
- Brewet of ayrenn
- Bukkenade
- Bursews
- Caboches in potage
- Chyryse
- Compost
- Connat
- Connynges in clere broth
- Cormarye
- crustardes of flessh
- Daryols
- drawen benes
- Erbolat
- Fenkel in soppes
- Flaumpens
- Fonnell
- Frytour blaunched
- Frytour of Erbes
- frytour of mylke
- Frytour of pasturnakes
- Gronnden benes
- hart rows
- hebolas
- iusshell
- Iusshell enforced
- Lumbard Mustard
- Macrows
- Makke
- Mawmenee
- Peeres in confyt
- Peions y stewed
- Rapey
- Roobroth
- Russhewses of Fruyt
- Ryse of Flessh
- Salat
- Sawse madame
- Slete soppes
- Sowpes Dorry
- spynoches y fryed
- Tart de Bry
- tartes of Flessh
- Tartletes
- Verde sawse
- 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).
