COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905118dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
For to make grounden benes
Parent Work Title:
Forme of Cury
Alternative Parent Work Title:
Fourme of Curye
Creator:
Master Chef of King Richard II of England
Creator Role:
Author
Display Creator:
Master Chef of King Richard II of England
Date Created:
14th century [late]
Page:
12r
Image Sequence Number:
012r
Description:
Red rubrication to mark the 'incipit forma' and a blue and red pen-flourished initial at the beginning of the recipe. The recipe is for making 'grounden benes'. The instructions are to wash and prepare the beans, to 'seeþ i god broth' and eat them with bacon. The written space is 92 x 50 mm and the hand is anglicana formata. The title for the next recipe for 'drawen benes' is at the bottom of the page.
Transcription:
Incipit forma . ffor to make gro(u)n den benes. (.i.) Tak benes & drye hem in an ovene & hulle he(m) wel and wyndowe out the hulke & waysche he(m) clene & do he(m) to seeþ i(n) god broth & ete hem wiþ baco(u)n. ffor to make drawen benes.
Language Code:
enm-GB
Subject:
Recipes
Subject:
Cookery
Category of Material:
Manuscripts
Sub-Category:
Codex
Technique Used:
Handwriting
Medium:
Ink
Support:
Vellum
Time Period Covered:
1200 - 1500 CE
Places Covered:
England
People Covered:
Richard II, King of England, 1367-1400
Item Height:
142 mm
Item Width:
100 mm
Current Repository:
The University of Manchester Library, U.K.
Provenance:
Walsh, Johannes
Provenance:
Lindsay family Earls of Crawford and Balcarres, former owner
Rights Holder - Image:
The University of Manchester Library
Rights holder - Work:
The University of Manchester Library
Access Rights:
References:
Parts of this catalogue have been reproduced from Ker, N.R., 'Medieval manuscripts in British libraries, vol. III, Lampeter-Oxford' (Oxford: Clarendon Press, 1983), p. 401. By kind permission of Oxford University Press.
References:
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
Bibliographic Citation:
Hieatt, Constance B., and Butler, S., 'Curye on Inglysch, English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury)' (London: Published for The Early English Text Society by the Oxford University Press, 1985).
Notes:
Closely related to the 'Forme of Cury' printed by Samuel Pegge in 1780.
Cost:
Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
Date Captured (yyyy-mm-dd):
2008-11-11
Multi Page Number:
125
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
For to make grounden benes
