The forme of cury, a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq / Illustrated with notes, and a copious index, or glossary. A Manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. [Dedication signed by the editor, S. Pegge the Elder].

  • Samuel Pegge
Date:
1780
Catalogue details

Licence: Public Domain Mark

Credit: The forme of cury, a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq / Illustrated with notes, and a copious index, or glossary. A Manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. [Dedication signed by the editor, S. Pegge the Elder]. Source: Wellcome Collection.

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    t *36 ] In a vellum MS. Account-Book of the Gild of the Holy Trinity at Luton, com. Bedford, from 19 Hen. VIII. to the beginning of Ed. VI. there are the expences of their Anniverfary Peafts, from year to year, exhibiting the feveral Provifions, with their prices. The feaft of 19 Hen. VIII. is hereunder inferted; from whence fome judgement may be formed of the reft. s. d. 5 quarters, 6 buftiels of Wheat, 5° 2 3 buftiels Wheat Flower, O S' 1 i 6 quarters make, 29 0 72 Barrels Beer, O 12 10 Brewing 6 quarters Make, O 4 0 Bakyng, O 1 6 82 Geys, 1 0 7 47 Pyggs> I 3 10 O 64 Capons, I O 9 8 8 2 84 Rabetts, and Carriage, Beyf, 4 quarters, a Lyfte, a Shodour <k Cromys, 0100 008 o 011 Moton Nh
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