The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ...

About this Item

Title

Author

Furnivall, Frederick James, ed. 1825-1910,

Publication

London,: Pub. for the Early English text society, by N. Trübner & co.,

1868.

Rights/Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials are in the public domain. If you have questions about the collection, please contact [email protected]. If you have concerns about the inclusion of an item in this collection, please contact [email protected].

DPLA Rights Statement: No Copyright - United States

Subject terms

Home economics -- England.

Education -- England.

Etiquette, Medieval

Table

England -- Social life and customs

Link to this Item

http://name.umdl.umich.edu/AHA6127.0001.001

Cite this Item

"The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ..." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/AHA6127.0001.001. University of Michigan Library Digital Collections. Accessed May 6, 2025.

Pages

Page 53

Recipes. [From Harleian MS. 5401, ab. 1480-1500 A.D.]

FRUTURS. ( [page 194] or [folio 69b] )

Recipe þe [The þ is always y in Harl. 5401.] cromys of whyte brede, & swete apyls, & ȝokkis of eggis, & bray þam wele, & temper it with wyne, & make it to sethe; & when it is thyk, do þer-to gode spyces, gynger & galingay & canyll & clows, & serve it forthe. (See also Liber Cure Cocorum, p. 39-40.)

FRUTURS OF FYGIS. ( [page 197] or [folio 98a] )

Recipe & make bature of floure, ale, peper & saferon, with oþer spices; þan cast þam [that is, the figs.] in to a frying pann with batur, & ole, & bake þam & serve. (See another recipe in Household Ordinances, p. 450, under the head "Turtelettys of Fruture.")

IUSSELL. ( [page 198] or [folio 98b] )

Recipe brede gratyd, & eggis; & swyng þam to-gydere, & do þerto sawge, & saferon, & salt; þan take gode brothe, & cast it þer-to, & bole it enforesayd, & do þer-to as to charlete &c. (See also Liber Cure Cocorum, p. 11; Jussel of Flesh, Household Ordinances, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.)

MAWMENY. ( [page 201] or [folio 100a] )

Recipe brawne of Capons or of hennys, & dry þam wele, & towse þam smalle; þan take thyk mylk of almonds, & put þe saide brawn þer-to, & styr it wele ouer þe fyre, & seson it with suger, & powder of Canelle, with mase, quibibs, & anneys in confete, & serve it forthe. (See also the recipe "For to make momene" in Liber Cure Cocorum, p. 26; for "Mawmene for xl. Mees" in Household Ordinances, p. 455; and "Mawmene to Potage," p. 430.)

FRETOURE. (Harl. MS. 276.)

[Vyaunde leche. L.iiii.] Fretoure. Take whete Floure, Ale, Ȝest, Safroun, & Salt, & bete alle to-gederys as þikke as þou schuldyst make oþer bature in fleyssche tyme, & þan take fayre Applys, & kut hem in maner of Fretourys, & wete hem in þe bature vp on downe, & frye hem in fayre Oyle, & caste hem in a dyssche, & caste Sugre þer-on, & serue forth. [The recipe for "Tansye" is No. l. vi.]