Corpus of Middle English Prose and Verse

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Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin

About this Item

Title
Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin
Editor
Austin, Thomas
Publication
London: Oxford University Press
1964
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Link to this Item
http://name.umdl.umich.edu/CookBk
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"Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/CookBk. University of Michigan Library Digital Collections. Accessed June 20, 2025.

Pages

Le .j. cours.
[leaf 48.]
  • Furmenty with venysoun.
  • Mammenye.
  • Brawnne.
  • Kede Roste.
  • Capoun de haut Grece.
  • Swan.
  • Heyroun.
  • Crane.
  • A leche.
  • Crustade Ryal.
  • Frutoure Samata.
  • A soltelte, a docter of lawe.
Le .ij. cours.
  • Blaunche Mortrewys.
  • Vyand Ryal.
  • Pecoke.
  • Conyng.
  • Fesaunte.
  • Tele.
  • Chykonys doryd.
  • Pyions.
  • Veysoun Rostyd.
  • Gullys.
  • Curlew.
  • Cokyntryche.
  • A leche.
  • Pystelade chaud.
  • Pystelade fryid.
  • Frytoure damaske.
  • A sotelte, Egle.
Le .iij. cours.
  • Gely.
  • Creme Moundy.
  • Pety Curlewe.
  • Egret.
  • Pertryche.
  • Venysoun Roste.
  • Plovere.
  • Oxyn kyn̄.
  • Quaylys.
  • Snytys.
  • Herte de Alouse.
  • Smale byrdys.
  • Dowcet Ryal.
  • Petelade Fryid.
  • Hyrchouns.
  • Eggys Ryal.
  • Pomys.
  • Brawn fryid.

Page 63

  • A sotelte, Sent Andrewe.
  • Frute.
  • Waffrys.
  • Vyn dowce.
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