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.
- Date:
- 1780
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. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![amongft the Patriarchs, as found in the Bible b, I flhall turn myfelf immediately, and without further preamble, to a few curfory obfervations refpecling the Greeks, P».omans, Britons, and thofe other na- tions, Saxons, Danes, and Normans, with whom the people of this nation are more clofely connected. The Greeks probably derived fomething of their fkill from the Eaft, (from the Lydians principally, whofe cooks are much celebrated,c) and fomething from Egypt. A few hints concerning Cookery may be collefted from Homer, Ariflophanes, Ariftotle, &c. but afterwards they poflefled many authors on the fubjedt, as may be feen in Athenmus d. And as Dicetetics were efteemed a branch of the ftudy of me- dicine, as alfo they were afterwards', fo many of thofe authors were Phyficians; and the Cook was undoubtedly a character of high reputation at Athensf. b GeneCs xviii. xxvii. Though their bell rep a ft s, from the po- litenefs of the times, were called by the fimple names of Bread, or a Morfel of Iread, yet they were not unacquainted with modes ot drefling flefh, boiling, roafling, baking; nor with fauce, or fea- foning, as fait and oil, and perhaps fome aromatic herbs. Cal- mer v. Meats and Eating, and qu. of honey and cream, ibid. c Athenseus, lib. xii. cap. 3. d Athenasus, lib. xii. cap. 3. et Cafaubon. See alfo Lifter ad Apicium, praf. p. ix. Jungerm. ad Jul. Pollucem, lib. vi. c. 10. e bee below. ‘ Tamen uterquc [Torinus et Humelbergius] hate feripta [i. e. Apicii] ad rjiedicinam vendicarunt.’ Lifter, prsef. p. iv. viii. ix. f Athenasus, p. £19. 66o. i As](https://iiif.wellcomecollection.org/image/b21529401_0018.jp2/full/800%2C/0/default.jpg)
