COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905218dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
Caudel of muskels
Alternative Image Title:
Mortrews of fyssh
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:
62r
Image Sequence Number:
062r
Description:
Red initial at the beginning of each recipe. The recipes on this page are the continuation for making 'Caudel of muskels' and also for making 'Mortrews of fyssh'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription:
gyder. do þ(er) to v(er)ious & vyneg(er). take white of lekes & p(ar)boyle he(m) wel. wryng out þe wat(er) and hewe he(m) smale. cast oyle þ(er) to w(t) oyno(u)ns p(ar)boyled & mynced smale do þ(er) to poudo(ur) fort safro(u)n & salt a litul. seeþ hit not to stondyng & messe hit forth. Mortrews of fysch. cxxiij. Take codlyng. haddok oþ(er) hake i(n) lyu(er)s wiþ þe rawnes & seeþ hit wel in wat. pyke out þe
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):
2008-11-11
Multi Page Number:
625
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
Caudel of muskels
