COLLECTION NAME:
Medieval Collection
mediaCollectionId
Man4MedievalVC~4~4
Medieval Collection
Collection
true
Image Number:
JRL0905124dc
image_number
JRL0905124dc
Image Number
false
Reference Number:
English MS 7
reference_number
English MS 7
Reference Number
false
Previous Accession Number:
Crawford MS 18
Link to Catalogue:
Image Title:
Ryse of flessh
image_title
Ryse of flessh
Image Title
false
Alternative Image Title:
Funges
alternative_image_title
Funges
Alternative Image Title
false
Parent Work Title:
Forme of Cury
parent_work_title
Forme of Cury
Parent Work Title
false
Alternative Parent Work Title:
Fourme of Curye
alternative_parent_work_title
Fourme of Curye
Alternative Parent Work Title
false
Creator:
Master Chef of King Richard II of England
creator
Master Chef of King Richard II of England
Creator
false
Creator Role:
Author
creator_role
Author
Creator Role
false
Display Creator:
Master Chef of King Richard II of England
display_creator
Master Chef of King Richard II of England
Display Creator
false
Date Created:
14th century [late]
date_created
14th century [late]
Date Created
false
Page:
15r
page
15r
Page
false
Image Sequence Number:
015r
image_sequence_number
015r
Image Sequence Number
false
Description:
Red initial at the beginning of each recipe. The recipes on this page are the continuation of the recipe for making 'Ryse of flessh' and also for 'Funges'. The written space is 92 x 50 mm and the hand is anglicana formata.
description
Red initial at the beginning of each recipe. The recipes on this page are the continuation of the recipe for making 'Ryse of flessh' and also for 'Funges'. The written space is 92 x 50 mm and the hand is anglicana formata.
Description
false
Transcription:
wiþ gode broth & lete hem seeþ wel. aft(er) ward take al- ma(u)nd mylk & do þ(er) to and colo(ur) hit w(i)t(h) safro(u)n & salt hit and messe hit forth. (.x.) ffunges. Take funges & pare he(m) clene & dyce he(m). take leke & schrede hi(m) smal & do hi(m) to seeþ in gode broth. colo(ur) h(i)t w(i)t(h) safro(u)n and do þ(er) inne poudo(ur) fort and s(er)ue hit forth
transcription
wiþ gode broth & lete hem seeþ wel. aft(er) ward take al- ma(u)nd mylk & do þ(er) to and colo(ur) hit w(i)t(h) safro(u)n & salt hit and messe hit forth. (.x.) ffunges. Take funges & pare he(m) clene & dyce he(m). take leke & schrede hi(m) smal & do hi(m) to seeþ in gode broth. colo(ur) h(i)t w(i)t(h) safro(u)n and do þ(er) inne poudo(ur) fort and s(er)ue hit forth
Transcription
false
Language Code:
enm-GB
language
enm-GB
Language Code
false
Subject:
Recipes
subject
Recipes
Subject
false
Subject:
Cookery
subject
Cookery
Subject
false
Category of Material:
Manuscripts
category_of_material
Manuscripts
Category of Material
false
Sub-Category:
Codex
sub_category
Codex
Sub-Category
false
Technique Used:
Handwriting
technique_used
Handwriting
Technique Used
false
Medium:
Ink
medium
Ink
Medium
false
Support:
Vellum
support
Vellum
Support
false
Time Period Covered:
1200 - 1500 CE
time_period_covered
1200 - 1500 CE
Time Period Covered
false
Places Covered:
England
places_covered
England
Places Covered
false
People Covered:
Richard II, King of England, 1367-1400
people_covered
Richard II, King of England, 1367-1400
People Covered
false
Item Height:
142 mm
item_height
142 mm
Item Height
false
Item Width:
100 mm
item_width
100 mm
Item Width
false
Current Repository:
The University of Manchester Library, U.K.
current_repository
The University of Manchester Library, U.K.
Current Repository
false
Provenance:
Walsh, Johannes
provenance
Walsh, Johannes
Provenance
false
Provenance:
Lindsay family Earls of Crawford and Balcarres, former owner
provenance
Lindsay family Earls of Crawford and Balcarres, former owner
Provenance
false
Rights Holder - Image:
The University of Manchester Library
rights_holder___image
The University of Manchester Library
Rights Holder - Image
false
Rights holder - Work:
The University of Manchester Library
rights_holder___work
The University of Manchester Library
Rights holder - Work
false
Access Rights:
access_rights
<a rel="license" href="http://creativecommons.org/licenses/by-nc-sa/4.0/"><img alt="Creative Commons License" style="border-width:0" src="https://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png" /></a>
Access Rights
false
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
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
false
References:
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
references
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
References
false
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).
bibliography
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).
Bibliographic Citation
false
Notes:
Closely related to the 'Forme of Cury' printed by Samuel Pegge in 1780.
notes
Closely related to the 'Forme of Cury' printed by Samuel Pegge in 1780.
Notes
false
Cost:
Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
cost
Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
Cost
false
Date Captured (yyyy-mm-dd):
2008-11-11
Multi Page Number:
155
multi_page_number
155
Multi Page Number
false
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB