Detail View: Medieval Collection: For to make blank maunger
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Image Number:
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JRL0905271dc
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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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For to make blank maunger
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Alternative Image Title:
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For to make blank desyre
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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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88r
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Image Sequence Number:
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088r
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Description:
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Red initial at the beginning of each recipe. The recipes on this page are the continuation of 'For to make blank maunger' and also the recipe 'For to make blank desyre'. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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& mong hit fynely wel þ(t) hyt syt not to þe pot. & whan yt is y nowh boyled & chargea(u)nt: do þ(er) sug(ur) gode part. put þ(er) in alma(u)nd(es) fryed & whyte grece fryed of pork freysche & saft. & whan yt is dressed in dysch(es). strawe þ(er) on sug(ur) & styke þ(er) jn alma(u)nd(es) y fryed in whyte grece & dresse hit forth. .ffor to make blank desyr. cxlj. Take brawne of henn(es) or capo(u)ns y soden wiþ oute(n) þe skyn. and
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Language Code:
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enm-GB
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Subject:
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Recipes
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Subject:
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Cookery
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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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885
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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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