Detail View: Medieval Collection: Ryse of flessh
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Image Number:
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JRL0905124dc
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Reference Number:
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English MS 7
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Previous Accession Number:
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Crawford MS 18
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Link to Catalogue:
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Image Title:
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Ryse of flessh
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Alternative Image Title:
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Funges
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Parent Work Title:
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Forme of Cury
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Alternative Parent Work Title:
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Fourme of Curye
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Creator:
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Master Chef of King Richard II of England
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Creator Role:
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Author
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Display Creator:
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Master Chef of King Richard II of England
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Date Created:
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14th century [late]
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Page:
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15r
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Image Sequence Number:
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015r
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Description:
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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.
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Transcription:
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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
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Language Code:
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enm-GB
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Subject:
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Recipes
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Subject:
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Cookery
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Category of Material:
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Manuscripts
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Sub-Category:
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Codex
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Technique Used:
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Handwriting
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Medium:
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Ink
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Support:
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Vellum
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Time Period Covered:
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1200 - 1500 CE
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Places Covered:
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England
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People Covered:
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Richard II, King of England, 1367-1400
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Item Height:
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142 mm
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Item Width:
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100 mm
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Current Repository:
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The University of Manchester Library, U.K.
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Provenance:
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Walsh, Johannes
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Provenance:
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Lindsay family Earls of Crawford and Balcarres, former owner
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Rights Holder - Image:
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The University of Manchester Library
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Rights holder - Work:
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The University of Manchester Library
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Access Rights:
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References:
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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.
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References:
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Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
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Bibliographic Citation:
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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).
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Notes:
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Closely related to the 'Forme of Cury' printed by Samuel Pegge in 1780.
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Cost:
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Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
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Date Captured (yyyy-mm-dd):
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2008-11-11
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Multi Page Number:
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155
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Image Creation Technique:
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Digital capture by Heritage Imaging, The University of Manchester Library
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Date Image Added (yyyy-mm):
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2009-01
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Metadata Language:
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eng-GB
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