COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905205dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
For to make flampens
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:
55v
Image Sequence Number:
055v
Description:
The recipe on this page is the continuation of 'For to make flampens'. The written space is 92 x 50 mm with 14 lines to the page. The hand is anglicana formata.
Transcription:
bray hit smale i(n) a mort(er). take fyg(es) & boyle he(m) tendre i(n) smal ale. and bray he(m) & tender chese þ(er) w(i)t(h). þanne waysche he(m) i(n) wat(er) and þe(n)ne bray he(m) alle to gider wiþ ayro(u)n. þe(n)ne take poudo(ur) of pep(er) or ellis marchan(n)t & ayro(u)n & a porcio(u)n of safro(u)n & salt, & þe(n)ne take blank sug(ur) & ayro(u)n & flo(ur) & make a past w(i)t(h) a roller(e). þenne make þ(er) of smale pelet(es) & frye he(m) browne i(n) clene grece & set he(m) a syde. þan make of þ(a)t oþ(er) del of þ(a)t long coffyns & do
Language Code:
enm-GB
Subject:
Recipes
Subject:
Cookery
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:
560
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
For to make flampens
