Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (including The "Forme of Cury")

Front Cover
Constance Bartlett Hieatt, Sharon Butler
Oxford University Press for the Early English Text Society, 1985 - Cooking - 224 pages
0 Reviews
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century.The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years.Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of dessert' as these menus do.Presented here in early English, this invaluable collection gives great insight into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.

What people are saying - Write a review

We haven't found any reviews in the usual places.

About the author (1985)

Constance B. Hieatt is professor emeritus of English, University of Western Ontario and has made medieval studies her profession for forty years. She initiated an annual medieval feast potluck among her colleagues from which this book developed.

Sharon Butler co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English and a talented artist whose illustrations grace the volumne.