COLLECTION NAME:
Medieval Collection
mediaCollectionId
Man4MedievalVC~4~4
Medieval Collection
Collection
true
Image Number:
JRL220800134
image_number
JRL220800134
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:
Image Title:
Sauce blaunche for capouns ysode
image_title
Sauce blaunche for capouns ysode
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:
66v
page
66v
Page
false
Image Sequence Number:
066v
image_sequence_number
066v
Image Sequence Number
false
Description:
Red initial at the beginning of each recipe. The recipes on this page are the continued recipe for making 'Sauce blaunche for capouns ysode' and also the recipe for making 'Sauce noyre for capouns yrosted'. The written space is 92 x 50 mm and the hand is anglicana formata.
description
Red initial at the beginning of each recipe. The recipes on this page are the continued recipe for making 'Sauce blaunche for capouns ysode' and also the recipe for making 'Sauce noyre for capouns yrosted'. The written space is 92 x 50 mm and the hand is anglicana formata.
Description
false
Transcription:
.cxxxiiij.. capo(u)ns y sode. Take alma(u)nd(es) y bla(u)nched & grynd he(m) al to doust. temp(er) hit vp wiþ v(er)ious & poudo(ur) of [(g)in(g)er]. & messe hit forth. . cxxxv. Sauce noyre for capo(u)ns y rosted. Take þe lyuo(ur) of capo(u)ns & rost hyt wel. take aneys & grayne de paryse gyng(er). canel. & a litul crust of brede & grynd hit smale. & grynde hit vp
transcription
.cxxxiiij.. capo(u)ns y sode. Take alma(u)nd(es) y bla(u)nched & grynd he(m) al to doust. temp(er) hit vp wiþ v(er)ious & poudo(ur) of [(g)in(g)er]. & messe hit forth. . cxxxv. Sauce noyre for capo(u)ns y rosted. Take þe lyuo(ur) of capo(u)ns & rost hyt wel. take aneys & grayne de paryse gyng(er). canel. & a litul crust of brede & grynd hit smale. & grynde hit vp
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
<a rel="license" href="http://creativecommons.org/licenses/by-nc-sa/4.0/"><img alt="Creative Commons License" style="border-width:0" src="https://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png" /></a>
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:
670
multi_page_number
670
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