Late Medieval English Recipe Resources - Revision history

Auicia at 12:49, 10 September 2016

2016-09-10T12:49:42Z

Auicia at 09:37, 10 September 2016

2016-09-10T09:37:44Z

Auicia at 03:16, 10 September 2016

2016-09-10T03:16:03Z

Auicia at 03:06, 10 September 2016

2016-09-10T03:06:50Z

Auicia at 03:05, 10 September 2016

2016-09-10T03:05:47Z

Auicia at 03:04, 10 September 2016

2016-09-10T03:04:17Z

Auicia at 03:01, 10 September 2016

2016-09-10T03:01:46Z

Auicia at 02:58, 10 September 2016

2016-09-10T02:58:56Z

Auicia at 02:50, 10 September 2016

2016-09-10T02:50:33Z

Auicia at 02:43, 10 September 2016

2016-09-10T02:43:44Z

← Older revision		Revision as of 12:49, 10 September 2016
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−	Information taken from Ims, ~~Stephanie~~, ''Spices in Late Medieval England: Uses and Representations", Unpublished, 2012	+	Information taken from Ims, S., ''Spices in Late Medieval England: Uses and Representations", Unpublished, 2012, pp. 7-10.

	'''MS Royal 12.C.xii[http://www.medievalcookery.com/notes/royal12cxii.txt]'''		'''MS Royal 12.C.xii[http://www.medievalcookery.com/notes/royal12cxii.txt]'''

← Older revision		Revision as of 09:37, 10 September 2016
Line 1:		Line 1:
−	Information taken from Ims, Stephanie, ''~~Spice Usage and Representations~~ in Late Medieval England'', Unpublished, 2012	+	Information taken from Ims, Stephanie, ''Spices in Late Medieval England: Uses and Representations", Unpublished, 2012

	'''MS Royal 12.C.xii[http://www.medievalcookery.com/notes/royal12cxii.txt]'''		'''MS Royal 12.C.xii[http://www.medievalcookery.com/notes/royal12cxii.txt]'''

@@ Line 1: / Line 1: @@
 Information taken from Ims, Stephanie, ''Spice Usage and Representations in Late Medieval England'', Unpublished, 2012
-'''MS Royal 12.C.xii'''
+'''MS Royal 12.C.xii[http://www.medievalcookery.com/notes/royal12cxii.txt]'''
 This Anglo-Norman manuscript has been dated to circa 1320-40, and is found in a collection containing various poems and prose
@@ Line 19: / Line 19: @@
 This recipe is found on the back of a draft letter addressed to the Abbot of Cluny, circa 1430.
-'''Liber Cure Cocorum'''
+'''Liber Cure Cocorum[http://www.pbm.com/~lindahl/lcc/facsimile.html]'''
 The Liber Cure Cocorum is written in verse and is found as an appendix to the Boke of Curtasye in Sloane Ms. 1986.  This manuscript dates from circa 1440
-'''Harleian MS 279'''
+'''Harleian MS 279[http://www.archive.org/stream/twofifteenthcent00aust/twofifteenthcent00aust_djvu.txt]'''
 This manuscript dates to between 1430 and 1440, and is divided into three sections; Kalendare de Potage Dyvers, Kalendare de Leche Vyaundez, and Dyuerse Bake Metis.
-'''Ashmole MS 1439'''
+'''Ashmole MS 1439[http://www.archive.org/stream/twofifteenthcent00aust/twofifteenthcent00aust_djvu.txt]'''
 Nineteen recipes for sauces have been examined from this manuscript dating to circa 1430-40.
-'''Harleian MS 4016'''
+'''Harleian MS 4016[Harleian MS 4016]'''
 This collection dates to circa 1450
@@ Line 40: / Line 40: @@
 This manuscript can be dated to the mid-fifteenth century,
-'''Thomas Awkbarow's Recipes (MS Harley 5401)'''
+'''Thomas Awkbarow's Recipes (MS Harley 5401)[http://www.staff.uni-giessen.de/gloning/harl5401/]'''
 This late fifteenth-century collection is the only one of those examined that we know of a possible author, as at the end of recipes, it states “quod dn Thomas Awkbarow”.
-'''Gentyll manly Cokere (MS Pepys 1047)'''
+'''Gentyll manly Cokere (MS Pepys 1047)[http://godecookery.com/pepys/pepys.htm]'''
 This manuscript was produced in the later fifteenth century, after the plague of 1471, to which another part of this manuscript refers.

@@ Line 10: / Line 10: @@
 This collection, from Bodleian Douce 257, can be dated as one of the sections of this manuscript is dated “Anno domini MloCCCmo Octogesmio primo is[s]o die felicis & audacti” or August 30, 1381, from which the manuscript as a whole can be approximately dated.
-'''The Forme of Cury'''
+'''The Forme of Cury[http://www.gutenberg.org/cache/epub/8102/pg8102-images.html]'''
 The Form of Cury is the most famous of the medieval cookery books, and is attributed to the master cooks of King Richard II.   This work, due to its attribution, has been dated to as early as 1390, although the manuscript is thought to be an early fifteenth-century edition.

@@ Line 1: / Line 1: @@
 Information taken from Ims, Stephanie, ''Spice Usage and Representations in Late Medieval England'', Unpublished, 2012
-MS Royal 12.C.xii
+'''MS Royal 12.C.xii'''
 This Anglo-Norman manuscript has been dated to circa 1320-40, and is found in a collection containing various poems and prose
-Diuersa Cibaria
+'''Diuersa Cibaria'''
 This collection is found in British Library Additional MS 46919, and dates to the first quarter of the fourteenth century.  This source contains translated recipes for all of the previously discussed Royal 12.C.xii, as well as other Anglo-Norman recipes.
-Diusersa Servisa
+'''Diusersa Servisa'''
 This collection, from Bodleian Douce 257, can be dated as one of the sections of this manuscript is dated “Anno domini MloCCCmo Octogesmio primo is[s]o die felicis & audacti” or August 30, 1381, from which the manuscript as a whole can be approximately dated.
-The Forme of Cury
+'''The Forme of Cury'''
 The Form of Cury is the most famous of the medieval cookery books, and is attributed to the master cooks of King Richard II.   This work, due to its attribution, has been dated to as early as 1390, although the manuscript is thought to be an early fifteenth-century edition.
-Utilis Coquinario
+'''Utilis Coquinario'''
 This collection can be found in British Library Sloane MS 468, and can be dated to circa 1400.
-Paston Letter
+'''Paston Letter'''
 This recipe is found on the back of a draft letter addressed to the Abbot of Cluny, circa 1430.
-Liber Cure Cocorum
+'''Liber Cure Cocorum'''
 The Liber Cure Cocorum is written in verse and is found as an appendix to the Boke of Curtasye in Sloane Ms. 1986.  This manuscript dates from circa 1440
-Harleian MS 279
+'''Harleian MS 279'''
 This manuscript dates to between 1430 and 1440, and is divided into three sections; Kalendare de Potage Dyvers, Kalendare de Leche Vyaundez, and Dyuerse Bake Metis.
-Ashmole MS 1439
+'''Ashmole MS 1439'''
 Nineteen recipes for sauces have been examined from this manuscript dating to circa 1430-40.
-Harleian MS 4016
+'''Harleian MS 4016'''
 This collection dates to circa 1450
-Douce MS 55
+'''Douce MS 55'''
 This manuscript is very simular to Harleian MS 4016, and also dates to circa 1450.
-An Ordinance of Pottage
+'''An Ordinance of Pottage'''
-An Ordinance of Pottage dates to circa 1460, . Like many recipe collections, An Ordinance of Pottage is a part of a miscelany, accompainied by various, unrelated texts.
+An Ordinance of Pottage dates to circa 1460. Like many recipe collections, An Ordinance of Pottage is a part of a miscelany, accompainied by various, unrelated texts.
-Laud MS 553
+'''Laud MS 553'''
 This manuscript can be dated to the mid-fifteenth century,
-Thomas Awkbarow's Recipes (MS Harley 5401)
+'''Thomas Awkbarow's Recipes (MS Harley 5401)'''
 This late fifteenth-century collection is the only one of those examined that we know of a possible author, as at the end of recipes, it states “quod dn Thomas Awkbarow”.
-Gentyll manly Cokere (MS Pepys 1047)
+'''Gentyll manly Cokere (MS Pepys 1047)'''
 This manuscript was produced in the later fifteenth century, after the plague of 1471, to which another part of this manuscript refers.

@@ Line 2: / Line 2: @@
 MS Royal 12.C.xii
-This Anglo-Norman manuscript has been dated to circa 1320-40, and is found in a collection containing various poems and prose [Hieatt and Jones, “Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii,” 859.]
+This Anglo-Norman manuscript has been dated to circa 1320-40, and is found in a collection containing various poems and prose ==Hieatt and Jones, “Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii,” 859.==
 Diuersa Cibaria