COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905151dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
Mortrews blank
Alternative Image Title:
Brewet of Almayn
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:
28v
Image Sequence Number:
028v
Description:
Red initial at the beginning of each recipe. The recipes on this page are for making 'Mortrews blank' and for 'Brewet of Almayn'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription:
(.xlv.) Mortrews blank. Tak pork & henn(es) & seeþ hem as to for(e). bray almand(es) bla(u)nched & temp(er) he(m) vp wiþ þe self broth & alye þe flesch(e) w(i)t(h) þe mylke & white flour of rys & boyle hit & do þer inne poudo(ur) of g(yn)g(er). sug(er) & loke hit be stondyng. (.xlvj.) Brewet of almayn. Tak co(n)nyng(es) or kidd(es) & hewe he(m) smal on morcels oþ(er) on pecys p(ar)boyle he(m) with þe same broth. drawe an al-
Language Code:
enm-GB
Subject:
Cookery
Subject:
Recipes
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:
Lindsay family Earls of Crawford and Balcarres, former owner
Provenance:
Walsh, Johannes
Rights Holder - Image:
The University of Manchester Library
Rights holder - Work:
The University of Manchester Library
Access Rights:
References:
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
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.
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):
2008-11-12
Multi Page Number:
290
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
Mortrews blank
