The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390

Metadata

Gutenberg ID

8102

Title

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390

Language

en

Book source

Project Gutenberg

Description max 80 words

Samuel Pegge presents 'The Forme of Cury,' a 14th-century manuscript of royal English cookery compiled for King Richard II. This edition offers historical context on medieval culinary arts, detailing recipes for exotic game, spices, and sauces, while exploring the evolution of cooking from ancient Greeks to Norman England.

Summary up to 500 words

Samuel Pegge's edition of *The Forme of Cury* presents a vellum manuscript compiled around 1390 by the Master-Cooks of King Richard II. Originally presented to Queen Elizabeth by Edward Lord Stafford, this collection stands as one of the most ancient and comprehensive records of English cookery surviving today. Pegge provides a historical preface tracing the evolution of culinary arts from the Greeks and Romans to the Britons, Saxons, and Normans, highlighting the high status of cooks in both religious houses and royal courts. The manuscript contains 196 recipes, many featuring now-obsolete ingredients such as cranes, herons, seals, and porpoises alongside common meats. Pegge details the hierarchy of kitchen officers, including the Dapiser and Magister Coquinæ, and discusses the medieval dangers of poisoning, which necessitated the appointment of trusted cooks for high-ranking guests. The text covers a vast array of dishes, including elaborate sauces for capons and mallards, crustards (pies) of flesh and fish, fritters, and grand banquets. Pegge notes significant shifts in taste over time, contrasting ancient preferences for pepper and sour juices with modern habits. The book concludes with detailed financial accounts for grand feasts, such as the marriage of Roger Rockley and the assizes of Sir John Nevile, listing specific costs for oxen, wine, spices, and servant wages. This edition, illustrated with notes and a glossary, preserves the culinary heritage of late medieval England, offering profound insight into the diet, social hierarchy, and gastronomic culture of the era.

LLM editorial rating

4.2/5

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Categories

• History
• Cooking