COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905239dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
Mylates of pork
Alternative Image Title:
Crustardes of fysshe
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:
72v
Image Sequence Number:
072v
Description:
Red initial at the beginning of each recipe. The recipes on this page are for making 'Mylates of pork' and for 'Crustardes of fysshe'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription:
.cliij. Mylat(es) of pork. Hewe pork al to pecys & medle hit al with ayro(u)n & chese y grated. do þ(er) to poudo(ur) fort. safro(u)n & pyn(es) wiþ salt. make a crust in a trap(p), bake hit wel þ(er) inne & s(er)ue hit forth. .cliiij. Crustard(es) of fysche. Take loch(es). laumpro(u)ns & eelys. & smyte he(m) on pecys & stewe he(m) w(t) alma(u)nd mylke & v(er)ious, frye. þe
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:
Walsh, Johannes
Provenance:
Lindsay family Earls of Crawford and Balcarres, former owner
Rights Holder - Image:
The University of Manchester Library
Rights holder - Work:
The University of Manchester Library
Access Rights:
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.
References:
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
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:
730
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
Mylates of pork
