Detail View: Medieval Collection: For to make pomme dorryse and othere thynges

Image Number: 
JRL0905256dc
Reference Number: 
English MS 7
Link to Catalogue: 
Image Title: 
For to make pomme dorryse and othere thynges
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: 
81r
Image Sequence Number: 
081r
Description: 
Red initial at the beginning of the recipe. The recipe on this page is the continuation of 'For to make pomme dorryse and oþere þynges'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription: 
take þe lyr(es) of pork rawe & grynde hit smale. medle hit vp w(t) poudo(ur) fort safro(u)n. & salt/ & do þer to rayso(u)ns of cora(u)ns. make balles þ(er) of. & wete hit wel in whyte of ayro(u)n & do hyt to seeþ in boylyng watur. take hem up & put hem on a spyt/ rost hem wel. & take p(er)sel y gro(u)nd and wryng hyt up w(t) ayro(u)n & a p(ar)ty of flo(ur) & let(y)erue aboute þe spyt/ & yf þu wolt: take for p(er)sel safro(u)n and serue hyt forth.
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: 
Creative Commons License
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): 
2008-11-12
Multi Page Number: 
815
Image Creation Technique: 
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm): 
2009-01
Metadata Language: 
eng-GB