English Cuisine

A Book of Cookrye Very Necessary for all such as delight therin. And now newlye enlarged with the serving in of the Table. With the proper Sauces to each of them convenient.

Examines the references to food and medieval dishes in all of Chaucer's writings, studies the dietary habits of his characters, and gives a complete list of all foods Chaucer refers to. Included is A Chaucerian Feast, which presents an authentic medieval feast based on the writings of Chaucer and 14 corresponding 14th c. recipes, as well as detailing the presentation and courses of a standard medieval feast.

An Elizabetha n Book of Recipes for Confection s and Banqueting Stuff

In medieval Europe, Lombardy, in what is now north-west Italy, may have been considered one of the sources of haute cuisine, judging by the number of surviving medieval recipes that were "Something-or-other Lombard". It may have been that such an attribution was an attempt to lend a touch of sophistication to the dish, rather than its actually having come from that region. These recipes and redactions comprise a complete small dinner in a more-or-less medieval manner.

Menu for the banquet given for the English king in 1397, shortly after King Richard II's marriage to Isabella of France in 1396; from Curye on Inglysch: English Culinary Manuscript s of the Fourteenth Century.

A collection of medieval recipes with modern adaptations.

A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes.

Recipes & additional text from the 16th century culinary manuscript, A Propre new booke of Cokery (1545). Included with the 49 original receipts are our translations & contemporary redactions.

Redactions of two English apple pie recipes and a discussion of how they changed over time.

This bibliograp hy is primarily intended for the contributi ng authors and expert advisers of the Anglo-Saxo n Plant-Name Survey. It is, therefore, biased towards Anglo-Saxo n England, but with a wider range of titles in areas where this may be appropriat e to ASPNS studies.

A blog written by one of the cooks at the Tudor kitchens cookery project at Hampton Court Palace.

This represents the full table of contents from Hugh Plat's 1608 volume, Delights for Ladies. Here you will find the original table of contents as well as a text facsimile of the original table of contents of Hugh Plat's book. I have used a special font to present the recipes in as close a form to the original as possible as well as side-by-si de updates of the text to modern English orthograph y. I am also working on providing modern redactions for each and every recipe presented here.

Recipes from 14th century English sources which have been redacted and used as finger foods: Pommedorry (meatballs), Cormarye (roast pork in a wine sauce), Compost (pickled root vegetables), Tartys in Applis (apple and pear tart), Tart de Bry (cheese tart), Daryols (cream tarts), Tourteletes in Fryture (ground figs in pastry), Confiture de Noiz (sugared nuts), and Cryppys (crisps).

In this pilot-stud y, which was designed to assess the range of isotopic variation in English medieval population s, we present the results of stable isotope analysis of carbon and nitrogen of human and animal bone collagen from three later medieval sites in Northern England.

A series of articles looking at the trends in animal-based and plant-based diets in England over almost the last 1,000 years. There appears to have been a gradual increase in human sensitivity towards animals (at least in English humans), which has inevitably been reflected in the choice of food.

Culinary recipes from Manuscript Pepys 1047 'Miscell. of Receipt's/M.S.S. Temp. R. Ed. 4', a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.

The menu of an actual dinner, probably held in the late 14th or early 15th century, and recorded, along with the menus for several other historic feasts and dinners, in an early 15th-century cookbook. Medieval recipes, and prepared redactions, for nearly all of the menu items named, with plausible substitutions for those that couldn't be identified specifically.

A facsimile, and a transcription with simultaneous translation.

Brief articles on food and eating customs in 16th century England.

French and Anglo-Norman cookbooks of the Middle Ages.

A form allowing the user to search indices of several period cookbooks.

Medieval recipes with original texts and redactions .

''The purviaunce made for King Richard, beinge with The Duc of lancastre at the Bisshoppes place of Durham at Londone, the xxiii day of September, the yere of the kinge forsaid xij,'' and ''Atte the stalling of John Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj.''

These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde," an 1882 reprint of a manuscript written shortly after 1467.

Pyes de Parez, a medieval pie recipe, is based on 3 substantia lly similar 15th century English recipes. With a filling of slow-brais ed beef and pork, studded with sweet fruit, and a free-stand ing lard crust, it is both succulent and substantia l.

From an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for the dishes listed in the menu.

The following menu is from an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for each of the dishes listed.

This informal survey of Shakespear e's use of food in his writings reveals much about Renaissanc e literary convention , about the Elizabetha n table, and about Shakespear e himself.

Recipes from and comments about "The Good Huswife's Jewell" by Thomas Dawson, published 1596 in London.

The boke of keruynge and servynge and all the feestes in the yere for the servyce of a prince of only other estate as ye shall finde eche offyce the servyce accordiyng e in this boke folowynge.

The full text published on Project Gutenberg.