Description

Book Synopsis
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704â96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII.

Table of Contents
Dedication; Preface; The forme of cury; Ancient cookery AD 1381; Index and glossary to Mr Brander's roll of cookery; Addenda; Advertisement; Rolls of provisions.

The Forme of Cury a Roll of Ancient English Cookery Compiled about AD 1390 by the MasterCooks of King Richard II Cambridge Library Collection Medieval History

    Product form

    £22.99

    Includes FREE delivery

    Order before 4pm today for delivery by Mon 17 Aug 2026.

    A Paperback by Samuel Pegge

    15 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of The Forme of Cury a Roll of Ancient English Cookery Compiled about AD 1390 by the MasterCooks of King Richard II Cambridge Library Collection Medieval History by Samuel Pegge

      Publisher: Cambridge University Press
      Publication Date: Publication Date: 12/11/2014 12:00:00 AM
      ISBN13: 9781108076203, 978-1108076203
      ISBN10: 1108076203

      Description

      Book Synopsis
      One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704â96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII.

      Table of Contents
      Dedication; Preface; The forme of cury; Ancient cookery AD 1381; Index and glossary to Mr Brander's roll of cookery; Addenda; Advertisement; Rolls of provisions.

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account