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The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390
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191 pages, Kindle Edition
First published May 1, 2005
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175 people want to read
About the author
Samuel Pegge
91 books5 followersSamuel Pegge the elder was an antiquary.
He published an important study on the Roman roads of Derbyshire as well as notes which his son, also Samuel, continued on the subject of Derbyshire words and phrases.
He published an important study on the Roman roads of Derbyshire as well as notes which his son, also Samuel, continued on the subject of Derbyshire words and phrases.
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Displaying 1 - 12 of 12 reviews
June 12, 2011
Fascinating stuff, although the recipes involve troubling amounts of lard and lampreys. A great insight into 14th century haute cuisine though!
June 16, 2021
The Forme of Cury (cury deriva dalla lingua francese media / "cuire" = cucinare) è una raccolta di ricette della cucina medievale inglese del quattordicesimo secolo. Pubblicato come edizione di singolo manoscritto nel 1780 (la prima pubblicazione risale invece al 1390) dall'antiquario inglese Samuel Pegge per il creatore del British Museum, Gustavus Brander, è uno dei testi di cucina medievale più famoso. Anche se il manoscritto originale non ci è pervenuto il testo appare in altri nove, di cui una pergamena che riporta come autore "the chief Master Cooks of King Richard II".
The Form of Cury sembra sia stato influenzato dal Liber de Coquina (a sua volta influenzato dalla cucina Araba), uno dei più antichi testi di cucina del quattordicesimo secolo.
La sua "concorrenza" al tempo era Le Viandier (Le Viandier de Taillevent) collezione medievale di ricette francesi dell'inizio del 1300. The Form of Cury è molto più dolce della sua controparte francese, infatti circa il 31% delle ricette utilizza lo zucchero (49% se si comprende la frutta), rispetto al 6% delle ricette del Viandier (8% se si comprende la frutta).
Il testo è scritto in Middle English e per questo può risultare di difficile lettura, ma è un must have per gli appassionati di medioevo/cucina medievale.
Essendo stato scritto per dei cuochi professionisti, non è stato pensato per essere reso fruibile alla maggioranza delle persone; questo si riscontra nel fatto che raramente sono indicate le quantità per le ricette, in quanto si presupponeva che la persona che le avrebbe seguite già avesse un'idea delle quantità. È il primo testo inglese a menzionare alcuni ingredienti come: chiodi di garofano, olio d'oliva, noce moscata e zucche. Molte ricette contengono quelle che all'epoca erano considerate spezie rare e preziose (alcune lo sono tutt'oggi) - ad esempio, sono citati: cumino, zenzero, pepe, cannella e cardamomo - e alcune avevano carattere solamente decorativo; veniva usato, ad esempio, il prezzemolo tritato per tingere un piatto di verde. Tutto questo perchè i banchetti erano una vera e propria prova di forza per i re e lord medievali.
Alcune ricette (purchè con alcuni accorgimenti per adattarle ai gusti e necessità moderni), sono tutt'oggi replicabili. Una delle mie preferite è quella per la preparazione dell'ippocrasso, o Ypocras, un vino speziato la cui creazione è attribuita al medico greco Ippocrate.
The Form of Cury sembra sia stato influenzato dal Liber de Coquina (a sua volta influenzato dalla cucina Araba), uno dei più antichi testi di cucina del quattordicesimo secolo.
La sua "concorrenza" al tempo era Le Viandier (Le Viandier de Taillevent) collezione medievale di ricette francesi dell'inizio del 1300. The Form of Cury è molto più dolce della sua controparte francese, infatti circa il 31% delle ricette utilizza lo zucchero (49% se si comprende la frutta), rispetto al 6% delle ricette del Viandier (8% se si comprende la frutta).
Il testo è scritto in Middle English e per questo può risultare di difficile lettura, ma è un must have per gli appassionati di medioevo/cucina medievale.
Essendo stato scritto per dei cuochi professionisti, non è stato pensato per essere reso fruibile alla maggioranza delle persone; questo si riscontra nel fatto che raramente sono indicate le quantità per le ricette, in quanto si presupponeva che la persona che le avrebbe seguite già avesse un'idea delle quantità. È il primo testo inglese a menzionare alcuni ingredienti come: chiodi di garofano, olio d'oliva, noce moscata e zucche. Molte ricette contengono quelle che all'epoca erano considerate spezie rare e preziose (alcune lo sono tutt'oggi) - ad esempio, sono citati: cumino, zenzero, pepe, cannella e cardamomo - e alcune avevano carattere solamente decorativo; veniva usato, ad esempio, il prezzemolo tritato per tingere un piatto di verde. Tutto questo perchè i banchetti erano una vera e propria prova di forza per i re e lord medievali.
Alcune ricette (purchè con alcuni accorgimenti per adattarle ai gusti e necessità moderni), sono tutt'oggi replicabili. Una delle mie preferite è quella per la preparazione dell'ippocrasso, o Ypocras, un vino speziato la cui creazione è attribuita al medico greco Ippocrate.
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November 10, 2021this is the only good cookbook
October 23, 2020
Weird but delightful recipes from long ago, plus who would have guessed it was the Brits to make an early version of a lasagna.
December 19, 2022
Truly one of the most fascinating texts I’ve ever read.
February 7, 2013
Samuel Pegge, The Forme of Cury: A Roll of Ancient English Cookery (Project Gutenberg, 1780)
In 1988, during my sophomore year in college, I took a course in Middle English. I never expected to have much of a use for it other then fulfilling the number of credits I needed in the English department to get my BA. I certainly didn't expect that a quarter of a century later I would be drawing heavily on that old, almost-forgotten knowledge in an attempt to read a cookbook. Now, looking at it from the other end of the telescope: when I started reading Samuel Pegge's The Forme of Cury: A Roll of Ancient English Cookery, I figured that at one hundred ten pages, it was going to be an easy one-day read. Instead, here I am a week later, having just finished it, and to tell the truth, I'm exhausted. That was a tough, tough read!
The title tells you pretty much everything you need to know here. (Note: “cury” is the medieval way of saying “cookery”; you'll find nary a hint of garam masala here, though the 13th century British seem to have discovered turmeric, a common curry ingredient.) The book is comprised of two separate cookery manuscripts, one from the 13th century and one from the late middle ages (the 1400s, perhaps?; the language is more recognizably English, but the thorn was still in use), along with copious, sometimes contradictory, notes from Pegge. (“Rape: a dish that does not contain turnips.” ...huh?) It's mostly of archival/academic interest today, though it would be fun to try and make some of these recipes, assuming you can even get some of the ingredients these days (good luck going to the market and buying a swan!). But it's interesting to note the differences between cooking then and cooking now. For example, almond milk was used almost exclusively in place of cow's milk, fruit (especially raisins) was a common ingredient in main dishes, and the 13th century Brits had already discovered galangal—an Asian spice I'm not convinced America has yet discovered seven hundred-odd years later. (Basically, it's a stronger ginger.)
Fun stuff, though if you haven't ever studied middle English, you may have a hard time figuring out what's being said at first. (Here's a hint to get you started: that odd character that pops up in many words is called a thorn, and in modern writing you'd see a “th” there.) ***
In 1988, during my sophomore year in college, I took a course in Middle English. I never expected to have much of a use for it other then fulfilling the number of credits I needed in the English department to get my BA. I certainly didn't expect that a quarter of a century later I would be drawing heavily on that old, almost-forgotten knowledge in an attempt to read a cookbook. Now, looking at it from the other end of the telescope: when I started reading Samuel Pegge's The Forme of Cury: A Roll of Ancient English Cookery, I figured that at one hundred ten pages, it was going to be an easy one-day read. Instead, here I am a week later, having just finished it, and to tell the truth, I'm exhausted. That was a tough, tough read!
The title tells you pretty much everything you need to know here. (Note: “cury” is the medieval way of saying “cookery”; you'll find nary a hint of garam masala here, though the 13th century British seem to have discovered turmeric, a common curry ingredient.) The book is comprised of two separate cookery manuscripts, one from the 13th century and one from the late middle ages (the 1400s, perhaps?; the language is more recognizably English, but the thorn was still in use), along with copious, sometimes contradictory, notes from Pegge. (“Rape: a dish that does not contain turnips.” ...huh?) It's mostly of archival/academic interest today, though it would be fun to try and make some of these recipes, assuming you can even get some of the ingredients these days (good luck going to the market and buying a swan!). But it's interesting to note the differences between cooking then and cooking now. For example, almond milk was used almost exclusively in place of cow's milk, fruit (especially raisins) was a common ingredient in main dishes, and the 13th century Brits had already discovered galangal—an Asian spice I'm not convinced America has yet discovered seven hundred-odd years later. (Basically, it's a stronger ginger.)
Fun stuff, though if you haven't ever studied middle English, you may have a hard time figuring out what's being said at first. (Here's a hint to get you started: that odd character that pops up in many words is called a thorn, and in modern writing you'd see a “th” there.) ***
October 5, 2020
When it comes to English cookery and cuisine, there are so many representations and misrepresentations out there. Some people would reduce it deep fried fish, others relate it to some of the most of the most prestigious chefs and restaurants in the world. One thing is certain, though: English cuisine went through huge changes. Reading the Forme of Cury, which is probably the oldest English cookbook, we venture into a different world. This book was published in the later part of the 14th century and is a compilation of recipes by
The master cooks of King Richard II.
It is very fascinating to see the variety of spices common to that time. It is also fascinating to see how the role of some spices radically changed over time. Sugar, for instance, was a main ingredient in several savory dishes. Though above all, it is an important historical and linguistical document. It marks the first ever indication of England using ingredients such as olive oil. It even shows many Italian and French influences, even in the title. "Cury" isn't the spice. But it comes from the French verb "cuire", to cook. So it becomes "The Method of Cooking ". Furthermore, we get a keen insight into the English language and the different linguistic influences it recieved. So I do recommend this book to not only those of you interested in culinary history and English cuisine, but also interested in general English history.
The master cooks of King Richard II.
It is very fascinating to see the variety of spices common to that time. It is also fascinating to see how the role of some spices radically changed over time. Sugar, for instance, was a main ingredient in several savory dishes. Though above all, it is an important historical and linguistical document. It marks the first ever indication of England using ingredients such as olive oil. It even shows many Italian and French influences, even in the title. "Cury" isn't the spice. But it comes from the French verb "cuire", to cook. So it becomes "The Method of Cooking ". Furthermore, we get a keen insight into the English language and the different linguistic influences it recieved. So I do recommend this book to not only those of you interested in culinary history and English cuisine, but also interested in general English history.
January 22, 2014
Fantastic and fun.. . To read aloud to your likeminded nerdy friends. Its a nice snapshot of middle English language and culture and it inspired me to spend more time with ole Chaucer. I didnt actually try making any recipes, partly because there arent any measures to the ingredients and partly because Meijer doesnt carry deer organs or "good powder."
Want to read
January 27, 2011Free to read (along with a whole lot of ancient gastronomical texts) from Adelaide University's ebook collection here.
August 26, 2011
That's a fun read.
July 8, 2012
Very interesting!
August 11, 2013
A late mediaeval cookbook with interesting recipes e.g. Take coneys and smite him to pieces. Parboil him and draw him with a good broth with almond blanched and brayed...
Displaying 1 - 12 of 12 reviews