One of the oldest surviving English-language cookbooks, this
fascinating work was originally compiled in the late fourteenth
century by the master cooks at the court of Richard II. It contains
nearly 200 recipes for the preparation of everyday dishes as well
as elaborate banquets. Here we find roasts, stews, jellies and
custards alongside dishes that call for highly prized spices or
animals such as curlews and porpoises. This 1780 transcription,
from the manuscript then belonging to Gustavus Brander and now in
the British Library, was made by the Anglican clergyman and
antiquary Samuel Pegge (1704 96). Ordained in 1730 and elected a
fellow of the Society of Antiquaries in 1751, Pegge briefly
discusses in his preface the history of cooking since antiquity,
while his annotations to the text elucidate the medieval
vocabulary. Among related items forming an intriguing appendix are
rolls of provisions from the time of Henry VIII."
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