Detail View: Medieval Collection: Caudel of muskels
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Image Number:
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JRL220800125
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Reference Number:
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English MS 7
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Previous Accession Number:
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Crawford MS 18
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Link to Catalogue:
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Image Title:
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Caudel of muskels
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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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62r
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Image Sequence Number:
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062r
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Description:
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Red initial at the beginning of each recipe. The recipes on this page are the continuation for making 'Caudel of muskels' and also for making 'Mortrews of fyssh'. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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gyder. do þ(er) to v(er)ious & vyneg(er). take white of lekes & p(ar)boyle he(m) wel. wryng out þe wat(er) and hewe he(m) smale. cast oyle þ(er) to w(t) oyno(u)ns p(ar)boyled & mynced smale do þ(er) to poudo(ur) fort safro(u)n & salt a litul. seeþ hit not to stondyng & messe hit forth. Mortrews of fysch. cxxiij. Take codlyng. haddok oþ(er) hake i(n) lyu(er)s wiþ þe rawnes & seeþ hit wel in wat. pyke out þe
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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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625
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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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