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The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Dating from the early thirteenth century, the Libellus is considered to be among the oldest of medieval North-European culinary recipe collections. The 2 Danish manuscripts K and Q [1] are rough translations of an even earlier cookbook written in Low German, which was the original text that all the four manuscripts are based on. The cookbook ...
Caudle cup in Worcester porcelain, 1805 An earthenware caudle cup depicting King Charles II of England, 1660s, Nelson-Atkins Museum of Art There was a vessel particular to the drink, the caudle cup, a traditional gift, either for a pregnant woman , [ 25 ] or on visits by female friends to the mother lying-in. [ 26 ] Late 17th and early 18th ...
Overall, a monk at Westminster Abbey in the late 15th century would have been allowed 2.25 pounds (1.02 kg) of bread per day; 5 eggs per day, except on Fridays and in Lent; 2 pounds (0.91 kg) of meat per day, four days per week (excluding Wednesday, Friday, and Saturday), except in Advent and Lent; and 2 pounds (0.91 kg) of fish per day, three ...
The blends also appear in medieval cookbooks under the same names. [14] A chapter in Sushruta Samhita is dedicated to dining etiquette, methods of serving food, and the proper placement of each dish before the diner. [15] This dining and serving etiquette was also adopted in medieval cookbooks with some variations. [14]
Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]
If you've been having trouble with any of the connections or words in Sunday's puzzle, you're not alone and these hints should definitely help you out. Plus, I'll reveal the answers further down ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...