Detail View: Medieval Collection: Sauce noyre for malard
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Image Number:
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JRL0905230dc
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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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Sauce noyre for malard
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Alternative Image Title:
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Chaudyn for swannes
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Alternative Image Title:
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Caudel for gees
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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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68r
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Image Sequence Number:
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068r
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Description:
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Red initial at the beginning of each recipe. The recipes on this page are the continued recipe for making 'Sauce noyre for malard' and also the recipe for making 'Caudel for gees'. The title of the next recipe for 'Chaudyn for swannes' appears at the bottom of the page. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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Take brede & blode y boyled & grynde hit & drawe hit þorow a cloth w(t) vyneg(er). do þ(er) to poudo(ur) of [(g)in(g)er]. & of pep(er) & þe grece of þe malard. salt hit boyle hit wel & serue it forth. .Caudel for gees. .cxl. Take garlek & grynd hit small. safro(u)n & flo(ur) þer w(t) & salt. te(m)p(er) hit vp wiþ cowe mylke & seeþ h(t) wel and serue hit forth. .Chaudyn for swann(es). .cxlj.
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Language Code:
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enm-GB
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Subject:
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Cookery
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Subject:
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Recipes
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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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2008-11-11
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Multi Page Number:
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685
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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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