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Medieval and Renaissance Cooking References
SCA Cooking References
Mediaeval Cookery—a very good collection of recipes that have been thoughtfully arranged by nationality and tagged for Vegtarian, travels well, freezer safe, serve hot, etc. It is also worthwhile to study the whole site since it is chock full of information on every aspect of cooking.
The Commonplace Boke of Lady Avelyn Green—Most of this is included in Mediaeval Cookery
Gode Cookery—In addition to recipes, menus, articles on cookery, this site also has its own YouTube cooking show. They also sell goergeous cookies.
Stephan's Florigium—Food Section
Wulfric of Creigull site all about Bread
Historical References-The best known cookbooks
Transcription of A Forme of Cury (England, 1390) from John Rylands University Library, English MS 7.
If you want to see the digital image of any of the original pages use this helpful index to A Forme of Cury from Medieval Cookery.
Another very good transcription of A Forme of Cury at the Gutenburg project. This is based on a 1780 transcription by Samuel Pegge and includes many helpful footnotes.
Two Fifteenth-Century Cookery Books (England, 1450):Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55—
Liber Cure Cocorum—1430. This cookbook was written as a poem, the translation is provided side by side with the original language.
The Good Huswifes Jewell,— 1596. Wherein is to be found most excellend and rare Devises for conceites in Cookery, found out by the practise of Thomas Dawson.
Le Viandier de Taillevent —1350. Translation of an authoritative French cookbook often sited in other cookbooks and books on cooking.
Le Menagier de Paris
—1393. One of the most quoted period cookbooks.
Du Fait de Cuisine—1420. Royal palace cooking.
Translation of Libro di cucina —14th c. Translation of Italian Cookbook by Helewyse de Birkestad, OL (MKA Louise Smithson) from the transcription of Ludovico Frati (ed.): .
Ein Buch von guter spise
—1354. German Cookbook translated to English.
Apicius—420. Ancient Roman Cooking.
Historical References-Later Period but still useful
The Accomplisht Cook—By 1665 cookbooks included potato dishes and other innovations, but much of this cookbook is food just as it had been prepared and served for generations. The value of this book is in the detailed descriptions of how to do many tasks that were taken for granted in earlier books. Things like how to prepare a bird for roasting or how to make piecrust.
Koge Bog —1616 A Danish Cookbook.
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