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Forme of Cury : A Roll of Ancient English Cookery, Compiled, about A. D. 1390, by the Master-Cooks of King Richard Ii, Presented Afterwards to Queen Elizabeth, by Edward, Lord Stafford, and Now in the Possession of Gustavus Brander, Esq by Samuel Pegge (2023, Hardcover)
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About this product
Product Identifiers
PublisherCreative Media Partners, LLC
ISBN-101019369787
ISBN-139781019369784
eBay Product ID (ePID)24064412906
Product Key Features
Book TitleForme of Cury : A Roll of Ancient English Cookery, Compiled, about A. D. 1390, by the Master-Cooks of King Richard Ii, Presented Afterwards to Queen Elizabeth, by Edward, Lord Stafford, and Now in the Possession of Gustavus Brander, Esq
Number of Pages246 Pages
LanguageEnglish
Publication Year2023
TopicReference, Regional & Ethnic / English, Scottish & Welsh, World
GenreCooking, History
AuthorSamuel Pegge
FormatHardcover
Dimensions
Item Height0.6 in
Item Weight18.4 Oz
Item Length9.2 in
Item Width6.1 in
Additional Product Features
Intended AudienceTrade
TitleLeadingThe
SynopsisThe Forme of Cury is a fascinating look at the culinary culture of medieval England. Compiled by the master cooks of King Richard II in the late 14th century, it is one of the oldest surviving cookbooks in the English language. This edition, presented to Queen Elizabeth by Edward Lord Stafford, is an important piece of culinary history and includes recipes for a wide variety of dishes, from porpoise and pheasant to blancmange and custard. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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