Detail View: Medieval Collection: Pygges in sauce
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Image Number:
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JRL220800046
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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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Pygges in sauce
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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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Date Created:
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14th century [late]
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Page:
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22v
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Image Sequence Number:
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022v
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Description:
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Red initial at the beginning of each recipe. The recipes on this page are the continued recipe for making 'Pygges in sauce' and also for 'Sauce madame'. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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brede. & yolkes of ayro(u)n hard y sode. te(m)p(er) it vp w(i)t(h) vyneg(ur) su(m)what thicke. & lay þe pigg(es) i(n) a vessel & þe sew onoward and serue hit forth. (.xxx.) Sauce madame. Tak sauge. p(er)sel. ysop. & sau(er)ay. q(ui)nces. perus. garlek & grap(es) & fylle þe gees þ(er)w(i)t(h) & sowe þe hole þ(a)t no grece come out & rost he(m) wel & kepe þe grece þ(a)t falliþ þ(er) of . tak galentyne & grece & do i(n) a possenet. whan þe gees beþ rosted y nowhg;
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Language Code:
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enm-GB
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Language:
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English, Middle (1100-1500)
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Subject:
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Cookery
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Subject:
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Recipes
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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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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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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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2022-08-02
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Multi Page Number:
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230
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Image Creation Technique:
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Digital capture by The University of Manchester Library
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Date Image Added (yyyy-mm):
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2022-09
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Metadata Language:
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eng-GB
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Collection Code:
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Medieval
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CharacterSet:
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%G
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DateCreated:
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2022-08-02
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DigitizationDate:
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2022-08-02
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RecordVersion:
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4
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DigitizationTime:
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12:03:21+00:00
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TimeCreated:
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12:03:21+00:00
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ApproximateFocusDistance:
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756/1000
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Firmware:
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IQ4 150MP, v8.01.0 (FWP)
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Lens:
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Schneider Kreuznach Macro LS 120mm f/4.0
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Model:
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IQ4 150MP
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LensInfo:
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0/1 0/1 4/1 32/1
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SerialNumber:
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JD010862
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ImageNumber:
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93815
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CreateDate:
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2022-08-02T12:03:21
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Make:
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Phase One
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LensSerialNumber:
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TD003205
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DateCreated:
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2022-08-02T12:03:21
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CreatorTool:
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Capture One 21 Windows
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LegacyIPTCDigest:
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6536856D9F923255E06474EC7ABC14C4
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