G-VVM4M3Z5F5

Detail View: Medieval Collection: Chysanne

Image Number: 
JRL220800103
Reference Number: 
English MS 7
Previous Accession Number: 
Crawford MS 18
Link to Catalogue: 
Image Title: 
Chysanne
Parent Work Title: 
Forme of Cury
Alternative Parent Work Title: 
Fourme of Curye
Creator: 
Master Chef of King Richard II of England
Creator Role: 
Author
Date Created: 
14th century [late]
Page: 
51r
Image Sequence Number: 
051r
Description: 
Red initial at the beginning of the recipe. The recipe on this page is for making 'Chysanne'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription: 
Chysanne. .cj. Take roches. hole tenches & plays and smyte he(m) to gobet(es). frye he(m) i(n) oyle. bla(u)nche alma(u)ndes frye he(m) & cast þ(er) to rayso(u)ns cora(u)nce. make lyo(ur) of crust(es) of brede. of rede wyne. and of vyneg(er). þe þridde part þ(er)w(i)t(h) fyg(es) drawen. & do þ(er)to poudo(ur) fort & salt, boyle hit. lay þe fysche i(n) an erthen pa(n)ne and cast þe sewe þ(er)to. seeþ oyno(u)ns
Language Code: 
enm-GB
Language: 
English, Middle (1100-1500)
Subject: 
Cookery
Subject: 
Recipes
Category of Material: 
Manuscripts
Sub-Category: 
Codex
Technique Used: 
Handwriting
Medium: 
Ink
Support: 
Vellum
Time Period Covered: 
1200 - 1500 CE
Places Covered: 
England
People Covered: 
Richard II, King of England, 1367-1400
Item Height: 
142 mm
Item Width: 
100 mm
Current Repository: 
The University of Manchester Library, U.K.
Provenance: 
Walsh, Johannes
Provenance: 
Lindsay family Earls of Crawford and Balcarres, former owner
Rights Holder - Image: 
The University of Manchester Library
Access Rights: 
Creative Commons License
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: 
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p. 8
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).
Cost: 
Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
Date Captured (yyyy-mm-dd): 
2022-08-02
Multi Page Number: 
515
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