This manuscript is divided into three separate parts, containing a total of 258 recipes along with "Bills of Fare", or menu's from several individual banquets. The first part of the manuscript is labeled "Kalendare de Potages dyvers" and it contains the largest collection of recipes numbering 153. The second part is labeled "Kalendare de Leche Metys" which contains 64 recipes. The final part is "Dyverse bake metis" which contains 41 recipes.
An example of one of the "Bill's of Fare" is below. The information can be found at the following link: Full text of "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55"
In Festo Sancte Trinitatis in cena.
Le .j. cours.
Brewys.
Chykonys y-boylid.
Pygge en Sage.
Spaulde de Motoun.
Capoun Rostyd.
Pastelade.
Le .ij. cours.
Venysoun en bro]je.
Kyde Rostyd.
Heronsewys.
Peioun.
Venysoun Rostyd.
Rabettys.
Pety perneux.
Le iij. cours.
Gely.
Quaylys.
Samaca.
Pescodde.
Blaunderellys.
Strawberys.
The menu above has been interpreted by Rudd Rayfield and is featured as part of the Gode Cookery website hosted by James L. Matterer. If you are interested in attemtpting a recreation, the link is here: In Festo Sancte Trinitatis In Cena.
#medievalfood #scafeast #scacook #historicfood #harleianMS279
No comments:
Post a Comment
Thank you for taking the time to leave a comment on this blog. Please note blatant advertisements will be marked as spam and deleted during the review.
Anonymous posting is discouraged.
Happy Cooking!
Note: Only a member of this blog may post a comment.