 Trade In this Item for up to £1.30
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in The Forme of Cury: A Roll of Ancient English Cookery Compiled (Forgotten Books) for an Amazon.co.uk gift card of up to £1.30, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Frequently Bought Together
Product details
|
Product Description
Product Description
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known medieval guide to cooking.
The roll was written in late Middle English on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions).
The following is a sample of a recipe taken from Pegge's 18th Century edition of the roll.
SAWSE MADAME. XXX.
Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees perwith. and sowe the hole pat no grece come out. and roost hem wel. and kepe the grece pat fallith perof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynouh; take an smyte hem on pecys. and pat tat is withinne and do it in a possynet and put perinne wyne if it be to thyk. do perto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse pe Gees in disshes and lay pe sowe onoward.
Samuel Pegge was a vicar in Old Whittington in Derbyshire for many years and is buried there. (Quote from wikipedia.org)
About the Author
Samuel Pegge (1704 - 1796)
Samuel Pegge the elder (1704-1796) was an antiquary, born on 5 November 1704 at Chesterfield, Derbyshire. He was the son of Christopher Pegge and his wife Gertrude, daughter of Francis Stephenson of Unstone, near Chesterfield. Christopher Pegge (d. 1723) belonged to a family that had lived for several generations at Osmaston, near Ashbourne, Derbyshire, was a woollen dealer in Derby and later a lead merchant in Chesterfield. Samuel's father was mayor of Chesterfield
The roll was written in late Middle English on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions).
The following is a sample of a recipe taken from Pegge's 18th Century edition of the roll.
SAWSE MADAME. XXX.
Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees perwith. and sowe the hole pat no grece come out. and roost hem wel. and kepe the grece pat fallith perof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynouh; take an smyte hem on pecys. and pat tat is withinne and do it in a possynet and put perinne wyne if it be to thyk. do perto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse pe Gees in disshes and lay pe sowe onoward.
Samuel Pegge was a vicar in Old Whittington in Derbyshire for many years and is buried there. (Quote from wikipedia.org)
About the Author
Samuel Pegge (1704 - 1796)
Samuel Pegge the elder (1704-1796) was an antiquary, born on 5 November 1704 at Chesterfield, Derbyshire. He was the son of Christopher Pegge and his wife Gertrude, daughter of Francis Stephenson of Unstone, near Chesterfield. Christopher Pegge (d. 1723) belonged to a family that had lived for several generations at Osmaston, near Ashbourne, Derbyshire, was a woollen dealer in Derby and later a lead merchant in Chesterfield. Samuel's father was mayor of Chesterfield
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
This book contains loads of recipes which is excellent. However, these recipes appear only in their original form with no translation.
2 of 5 people found the following review helpful
This is an interesting book, it is informative as well as helpful. It gives an insite into recipes at a stage in the history of English cookery.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
6 of 6 people found the following review helpful
Excellent to see this book published! one of the first cook books!
3 Oct 2009
This comes from a velum Scroll which was illuminated sometime in the late 14th century - around 1390 and was recipes or receits for the favourite dishes of King Richard. It came into the collection of Gustav Brandus who gave it to the Queen a couple of centuries later - but what really sets this book apart is that in the 1790's Samuel Pegge got hold of it and reprinted it - around 150 recipes - but also added invaluable transalation to some of the less common terms (remember this was written in the English of Chaucer)
The recipes are wonderful - if somewhat foul sounding - Creme Bastarde for instance, and the infamous Sawse Madame. You can learn how to cook diverse 'Briddes' (birds).
The language of cooking is wonderful - you take "grete hepes" of things, and "meddle them togedyr". Or 'smyte in gobbets' which means cut into large pieces. They are forever 'casting' things into pipkins.
The recipes for cooking lampreys, sparrows, swans and bitterns are probably not going to appeal to many people, especially as they called pies 'coffyns' which seems more than appropriate.
There was much great cooking of offal and entrails as of course you would expect, but what I was interested in was the great mixture of sweet and savoury. Most things seemed to involve a mixture of sugar and vinegar, or sweet mixed with savoury in some way. A bit like old plum puddings which have really only altered since the end of the nineteenth century.
Much of the cooking is very reminiscent of cooking of Morroco - the recipes use a great deal of saffron, cinammon, mace and other spices, along with raisins and currants.
Samuel Pegge's contribution is not only to footnote most of the recipes individually but to provide a discussion of cooking in the first part of teh book, and also put a wonderful glossary of terms in the end. So the bits you don't understand you can interpret
As with all cook books of this time there are no real amounts, temperatures, or real directions. They are simply collections of ingredients with some direction of the order of putting them together.
This is an excellent book if you have someone who is keen on Cooking - it is both amusing and a wonderfullly enlightening text.
The recipes are wonderful - if somewhat foul sounding - Creme Bastarde for instance, and the infamous Sawse Madame. You can learn how to cook diverse 'Briddes' (birds).
The language of cooking is wonderful - you take "grete hepes" of things, and "meddle them togedyr". Or 'smyte in gobbets' which means cut into large pieces. They are forever 'casting' things into pipkins.
The recipes for cooking lampreys, sparrows, swans and bitterns are probably not going to appeal to many people, especially as they called pies 'coffyns' which seems more than appropriate.
There was much great cooking of offal and entrails as of course you would expect, but what I was interested in was the great mixture of sweet and savoury. Most things seemed to involve a mixture of sugar and vinegar, or sweet mixed with savoury in some way. A bit like old plum puddings which have really only altered since the end of the nineteenth century.
Much of the cooking is very reminiscent of cooking of Morroco - the recipes use a great deal of saffron, cinammon, mace and other spices, along with raisins and currants.
Samuel Pegge's contribution is not only to footnote most of the recipes individually but to provide a discussion of cooking in the first part of teh book, and also put a wonderful glossary of terms in the end. So the bits you don't understand you can interpret
As with all cook books of this time there are no real amounts, temperatures, or real directions. They are simply collections of ingredients with some direction of the order of putting them together.
This is an excellent book if you have someone who is keen on Cooking - it is both amusing and a wonderfullly enlightening text.
Missing glossary
17 April 2012
Amazon Verified Purchase
The book gives the recipes and footnotes, but without a glossary, making it more challenging to understand the recipes. I would not purchase this edition in the future.
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
