COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905163dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
Douce iame
Alternative Image Title:
Connynges in syryp
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:
34v
Image Sequence Number:
034v
Description:
Red initial at the beginning of each recipe. The recipes on this page are for making 'Douce iame' and for 'Connynges in syryp'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription:
(.lxij.) Douce Jame. Tak gode cow mylke & do hyt i(n) a pot. tak p(ar)sel. sauge. y sop. sau(er)ay. & oþ(er)e gode erbes. & hewe he(m) & do he(m) i(n) þe mylke & seeþ he(m). tak capo(u)ns half y rosted & smyte he(m) on pecys & do þ(er)to white pyn(es) & hony claryfied. salt it & colour hit w(i)t(h) safro(u)n & s(er)ue it forth. (.lxiij.) Conyng(es) i(n) syrup. Tak conyng(es) & seeþ he(m) wel i(n) gode broth. tak wyne creke & do þ(er)to w(i)t(h) a porcio(u)n of vy-neg(er) & flo(ur) of canel. hoole
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:
350
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
Douce iame
