The Forme Of Cury
The Forme of Cury - Pygges In Sawse Sawge (1390 A.D.)
It is thought that ‘The Forme OF Cury‘, written and compiled in and around 1390 A.D. (with approximately 196 recipes) is the oldest written record of a recipe book in English. It is believed to have been written at the end of the fourteenth century by the master-cooks of King Richard II (1377 – 1399). The manuscript is in the form of a scroll, made of vellum, and the word ‘cury’ is the Middle English word for ‘cookery’. This is the famous scholarly work written and translated (and also named) by Samuel Pegge in the mid 1700s (Pegge was born 1704 A.D.). Pegge researched and helped translate the Middle English language of the original manuscript, giving valuable notes after each recipe, so that the ingredients and instructions can be better understood. The original manuscript author states that the recipes are intended to teach a cook to make everyday dishes, ‘common pottages and common meats for the household, as they should be made, craftily and wholesomely’, as well as unusually spiced and spectacular dishes for banquets, ‘curious potages and meetes and sotiltees for alle maner of States bothe hye and lowe’.
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INDEX TO RECIPES IN THE MANUSCRIPT
PAGE 1 » Font Page * Index *
PAGE 2 » For to make gronnden benes * For to make drawen benes * for to make grewel forced * Caboches in potage * rapes in potage * Eowtes of Flessh * hebolas * Gowrdes in potage * ryse of Flessh * Funges * Bursen * Corat * noumbles * Roobroth * Tredure * Mounchelet * Bukkenade * Connat * drepee * Mawmenee * Egurdouce * Capouns in Conney * haares in talbotes * Haares in papdele * connynges in Cynee * Connynges in gravey * Chykens in gravey * filetes in galyntyne *
PAGE 3 » Pigges in sawse sawge * sawse madame * Gees in hoggepot * carnel of pork * Chikens in Caudell * chikens in hocchee * For to boyle Fesauntes * blank manng * Blank Dessorre * morree * Charlet * charlot y forced * Cawdel ferry * iusshell * Iusshell enforced * mortrews * Blank mortrews * brewet of almony * Peions y stewed * loseyns * Tartletes * pynnonade * Rosee * cormarye * New noumbles of Deer * nota * Nota *
PAGE 4 » spynee * Chyryse * payn Foundewe * Crotoun * vyne grace * Fonnell * douce ame * Connynges in Cirypp * leche lumbard * Connynges in clere broth * payn Ragoun * Lete lardes * furmente with porpeys *Perrey of Pesoun * pesoun of Almayn * Chiches * frenche owtes Makke * Aquapates * Salat * fenkel in soppes * Clat * appulmoy * Slete soppes * Letelorye * Sowpes Dorry * Rapey * Sause Sarzyne * creme of almanndes * Grewel of almandes * cawdel of almandes mylk * Iowtes of almannd mylk * Fygey * Pochee * brewet of ayrenn * Macrows * Tostee * Gyndawdry * Erbowle * Resmolle *
PAGE 5 » vyannde Cipre * Vyannde Cipre of Samon * vyannde Ryal * Compost * gelee of Fyssh * Gelee of flessh * Chysanne * congur in sawce * Rygh in sawce * makerel in sawce * Pykes in brasey * porpeys in broth * Ballok broth * eles in brewe * Cawdel of Samoun * plays in Cynee * For to make Flaumpeyns * for to make noumbles in lent * For to make Chawdoun for lent * furmente with porpays * Fylettes in galyntyne * veel in buknade * Sooles in Cyney * tenches in Cyney * Oysters in gravey * muskels in brewet * Oysters in Cyney * cawdel of muskels * Mortrews of Fyssh *
PAGE 6 » laumpreys in galyntyne * Laumprouns in galyntyne * losyns in Fysshe day * Sowpes in galyntyne * sobre sawse * Colde Brewet * peeres in confyt * Egur douce of Fyssh * Cold Brewet * Pevorat for Veel and Venysoun * sawce blaunche for Capouns y sode * Sawce Noyre for Capons y rosted * Galentyne * Gyngeuer * verde sawse * Sawce Noyre for mallard * cawdel for Gees * Chawdon for Swannes * sawce Camelyne * Lumbard Mustard * Nota * Nota * frytour blaunched * Frytour of pasturnakes * frytour of mylke * frytour of Erbes * Raisiowls * Whyte milates * crustardes of flessh * Mylates of Pork * crustardes of Fyssh Crustardes of erbis on fyssh day *lesshes fryed in lentoun *
PAGE 7 » Wastels y farced * sawge y farced * Sawgeat * cryspes * Cryspels * Tartee * Tart in Ymbre day * tart de Bry * Tart de Brymlent * tartes of Flessh * Tartletes * tartes of Fyssh * Sambocade * Erbolat * Nysebek * for to make Pom Dorryes. & oþer þynges * Cotagres * hart rows * Potews * Sachus * Bursews * spynoches y fryed * Benes y fryed * russhewses of Fruyt * Daryols * Flaumpens * Chewetes on flessh day * chewetes on fyssh day * Hastletes * comadore * Chastlete * for to make twey pecys of Flesshe * pur fait y pocras * For to make blank maunnger * Blank Desire * mawmoune * the pety peruaunt * And the pete puant * Payn Puff *
PAGE 8 » – ANCIENT COOKERY. A.D. 1381. Furmenty * Pise of Almayne * [Nota] * [Nota] * Morterlys * Caponys in coneys * Hennys in bruet * Haris in Talbotays * Conynggys in gravey * For to make a Colys * For to make Nombles * Blanche Brewet de Alyngyn * Blomanger * Afronchemoyle * Appulmos * For to make Froys * For to make Fruturs * For to make Chanke * For to make Jussel * Gees in Ochepot * Eyryn in Bruet * For to make Craytoun * For to make Mylk Rost * For to make Cryppys * For to make Berandyles * Capons in Casselys * For to make the Blank Surry * Manmene * Bruet of Almayne * Bruet of Lombardye * For to make Blomanger * For to make Sandle that party to Blomanger * For to make Apulmos * Mete Gelee that it be wel Chariaunt *
PAGE 9 » For to make Murrey * Penche of Egges * For to make Comyn * For to make Frutur * For to make Rosee * Pommedorry * Longe de Buf * Rew de Rumsy * Bukkenade * For to make Spine * For to make Rosee and Fresee and Swan schal be ymad in the Selve Maner * For to make an Amendement for Mete that Ys to Salt and Over Mychyl * For to make Rapy * For to make Egge Dows * For to make Mallard in Cyney * Bukkenade * Roo Broth * Bruet of Sarcynesse * For to make a Gely * For to kepe Venison Fro Restyng * For to do away Restyn of Venisoun * Poundorroge * Egarduse * Rapy * Fygey * Pommys Morles *
PAGE 10 » Rys Moyle * Sowpys Dorry * Blomanger of Fysch * Potage of Rys * Lamprey Fresch in Galentyne * Salt Lamprey in Galentyne * Lampreys in Bruet * For to make Storchoun * For to make Solys in Bruet * Oystryn in Bruet * Elys in Bruet * For to make Lopister * For to make Porreyne * Chireseye * Blank de Sur * Grave Enforse * For to make Hony Douse * Potage Fenboiles * Tartys of Fysch owt of Lent * Morrey * Flownys in Lente * Rapee * Porrey Chapeleyn * Formenty on a Fichssday * Blank de Syry * For to make Pynade or Pyvade * For to make a Balourgly Broth *
PAGE 11 » – GLOSSARY – A translation and explanation of the main words/ingredients/methods used in the medieval manuscript recipes. This helps to understand the Middle English directions and instructions.
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