The Forme of Cury
Author | : Samuel Pegge |
Publisher | : |
Total Pages | : 248 |
Release | : 1780 |
Genre | : Cookery, English |
ISBN | : |
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Forme Of Cury A Roll Of Ancient English Cookery PDF full book. Access full book title The Forme Of Cury A Roll Of Ancient English Cookery.
Author | : Samuel Pegge |
Publisher | : |
Total Pages | : 248 |
Release | : 1780 |
Genre | : Cookery, English |
ISBN | : |
Author | : Samuel de La Vallee Pegge |
Publisher | : eBookIt.com |
Total Pages | : 215 |
Release | : 2021-02-03 |
Genre | : Cooking |
ISBN | : 1456636596 |
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England. It is an extensive collection of medieval English recipes and is by far the most well-known medieval guide to cooking
Author | : Samuel Pegge |
Publisher | : Cambridge University Press |
Total Pages | : 239 |
Release | : 2014-12-11 |
Genre | : Cooking |
ISBN | : 1108076203 |
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Author | : Form |
Publisher | : |
Total Pages | : |
Release | : 1780 |
Genre | : |
ISBN | : |
Author | : Samuel Pegge |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 160 |
Release | : 2017-03-27 |
Genre | : |
ISBN | : 9781544950464 |
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
Author | : Samuel Pegge |
Publisher | : BoD – Books on Demand |
Total Pages | : 285 |
Release | : 2023-11-29 |
Genre | : Fiction |
ISBN | : 3387314000 |
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Author | : Samuel Pegge |
Publisher | : |
Total Pages | : |
Release | : 2021 |
Genre | : |
ISBN | : 9781667301303 |
Author | : Glyn Hughes |
Publisher | : Lulu.com |
Total Pages | : 118 |
Release | : 2016-08-20 |
Genre | : Cooking, English |
ISBN | : 1326768719 |
Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. Produced in conjunction with the Foods of England Project at www.foodsofengland.co.uk and the University of Manchester John Rylands Library
Author | : Samuel Pegge |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2022-10-26 |
Genre | : Cooking |
ISBN | : 9781015402416 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Samuel Pegge |
Publisher | : |
Total Pages | : 96 |
Release | : 2020-01-30 |
Genre | : |
ISBN | : |
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made.