Detail View: Medieval Collection: Egurdouce
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Image Number:
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JRL0905133dc
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Reference Number:
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English MS 7
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Link to Catalogue:
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Image Title:
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Egurdouce
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Alternative Image Title:
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Capons in councy
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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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19v
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Image Sequence Number:
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019v
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Description:
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Red initial at the beginning of each recipe. The recipes on this page are for making 'Egurdouce' and for making 'Capons in councy'. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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(.xxj.) Egredouce. Take co(u)nyng(es) or kydde & smyte he(m) on pecys rawe & fry he(m) in white grece. take rayso(u)ns of cora(u)nce & fry he(m) take oyno(u)ns p(ar)boyle he(m) & hewe he(m) smal & fry he(m). take rede wyne sug(er) w(i)t(h) poudo(ur) of pep(er). of g(yn)g(e). and canel salt & cast þ(er)to. & lat hit seeþ w(i)t(h) a gode q(ua)ntite of white grece & s(er)ue hit forth. (.xxij.) Capo(u)ns i(n) co(u)ncy. Take capo(u)ns & rost he(m) ryght hote þ(at) þey be not half y nowz [& hewe.]
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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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2008-11-12
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Multi Page Number:
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200
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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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