Let lardes

COLLECTION NAME:

Medieval Collection

mediaCollectionId

Man4MedievalVC~4~4

Medieval Collection

Collection

true

Image Number:

JRL220800076

image_number

JRL220800076

Image Number

false

Reference Number:

English MS 7

reference_number

English MS 7

Reference Number

false

Previous Accession Number:

Crawford MS 18

Link to Catalogue:

UoM online catalogue

Image Title:

Let lardes

image_title

Let lardes

Image Title

false

Parent Work Title:

Forme of Cury

parent_work_title

Forme of Cury

Parent Work Title

false

Alternative Parent Work Title:

Fourme of Curye

alternative_parent_work_title

Fourme of Curye

Alternative Parent Work Title

false

Creator:

Master Chef of King Richard II of England

creator

Master Chef of King Richard II of England

Creator

false

Creator Role:

Author

creator_role

Author

Creator Role

false

Date Created:

14th century [late]

date_created

14th century [late]

Date Created

false

Page:

37v

page

37v

Page

false

Image Sequence Number:

037v

image_sequence_number

037v

Image Sequence Number

false

Description:

Red initial at the beginning of the recipe. The recipe on this page is a continuation of the recipe for making 'Let lardes'. The title for the next recipe 'Furmente with porpays' appears at the bottom. The written space is 92 x 50 mm with 14 lines to the page. The hand is anglicana formata.

description

Red initial at the beginning of the recipe. The recipe on this page is a continuation of the recipe for making 'Let lardes'. The title for the next recipe 'Furmente with porpays' appears at the bottom. The written space is 92 x 50 mm with 14 lines to the page. The hand is anglicana formata.

Description

false

Transcription:

pownasse; do þ(er)to turnsole. If þ(o)u wolt haue blak; do þ(er)to blod y sode & fryed & set on þe fyr(e) i(n) as meny vessels as þ(o)u hast colo(ur)s to. & seeþ hyt wel & lay þes colours in a cloth. furst one & sithen a noþ(er) vppon hi(m) & sithen þe þrydde & þe ferth. & p(re)sse hit harde til hit be al out clene. whan hit is al cold; lesche it þynne. put hit inne a panne & frye hit wel & s(er)ue hit forth. (.lxviij.) Ffurmente w(i)t(h) porpays.

transcription

pownasse; do þ(er)to turnsole. If þ(o)u wolt haue blak; do þ(er)to blod y sode & fryed & set on þe fyr(e) i(n) as meny vessels as þ(o)u hast colo(ur)s to. & seeþ hyt wel & lay þes colours in a cloth. furst one & sithen a noþ(er) vppon hi(m) & sithen þe þrydde & þe ferth. & p(re)sse hit harde til hit be al out clene. whan hit is al cold; lesche it þynne. put hit inne a panne & frye hit wel & s(er)ue hit forth. (.lxviij.) Ffurmente w(i)t(h) porpays.

Transcription

false

Language Code:

enm-GB

language

enm-GB

Language Code

false

Language:

English, Middle (1100-1500)

Subject:

Cookery

subject

Cookery

Subject

false

Subject:

Recipes

subject

Recipes

Subject

false

Category of Material:

Manuscripts

category_of_material

Manuscripts

Category of Material

false

Sub-Category:

Codex

sub_category

Codex

Sub-Category

false

Technique Used:

Handwriting

technique_used

Handwriting

Technique Used

false

Medium:

Ink

medium

Ink

Medium

false

Support:

Vellum

support

Vellum

Support

false

Time Period Covered:

1200 - 1500 CE

time_period_covered

1200 - 1500 CE

Time Period Covered

false

Places Covered:

England

places_covered

England

Places Covered

false

People Covered:

Richard II, King of England, 1367-1400

people_covered

Richard II, King of England, 1367-1400

People Covered

false

Item Height:

142 mm

item_height

142 mm

Item Height

false

Item Width:

100 mm

item_width

100 mm

Item Width

false

Current Repository:

The University of Manchester Library, U.K.

current_repository

The University of Manchester Library, U.K.

Current Repository

false

Provenance:

Walsh, Johannes

provenance

Walsh, Johannes

Provenance

false

Provenance:

Lindsay family Earls of Crawford and Balcarres, former owner

provenance

Lindsay family Earls of Crawford and Balcarres, former owner

Provenance

false

Rights Holder - Image:

The University of Manchester Library

rights_holder___image

The University of Manchester Library

Rights Holder - Image

false

Access Rights:

access_rights

Access Rights

false

References:

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

references

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

References

false

References:

Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p. 8

references

Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p. 8

References

false

Bibliographic Citation:

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).

bibliography

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).

Bibliographic Citation

false

Cost:

Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.

cost

Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.

Cost

false

Date Captured (yyyy-mm-dd):

2022-08-02

Multi Page Number:

380

multi_page_number

380

Multi Page Number

false

Image Creation Technique:

Digital capture by The University of Manchester Library

Date Image Added (yyyy-mm):

2022-09

Metadata Language:

eng-GB

Collection Code:

Medieval

collection_code

Medieval

Collection Code

false

MEDIA INFORMATION

Let lardes