Early English Recipes - Selected From the Harleian Manuscript 279 of About 1430 Ad

Klappentext Originally published in 1937, the text used is from the first of two fifteenth-century cookery books edited by Thomas Austin and published in 1888 for the Early English Text Society. The recipes are presented as they would have been at the time of original publication, with the exceptions of a few modern words, which have been substituted and occasional alteration made in spelling and punctuation. A diverse range of recipes is included, ranging from 'Gyngerbrede' to 'Flowrys of hawthorn', most of which give attention to and place emphasis on spices. This book will be a valued gem in the historical landscape of culinary arts, shedding much light on the history of food preservation and consumption in Roman Britain through to the Middle Ages, and will be greatly appreciated by anyone interested in British cuisine, British history and historical linguistics. Zusammenfassung Originally published in 1937! this text presents the first of two fifteenth-century cookery books published in 1888 for the Early English Text Society. The recipes are presented as they would have been at the time of original publication! with the exceptions of a few modern words! which have been substituted and occasional alteration made in spelling and punctuation. Inhaltsverzeichnis Preface; Introduction Stephen Gaselee; Early English recipes.

Product details

• Authors: Margaret Webb
• Assisted by: Margaret Webb (Editor)
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Paperback / Softback
• Released: 30.11.2015
• EAN: 9781107586406
• ISBN: 978-1-107-58640-6
• No. of pages: 38
• Subjects: Guides > Food & drink > International cuisine; Humanities, art, music > History > Regional and national histories; HISTORY / Social History, Social & cultural history, CE period up to c 1500, British & Irish history, United Kingdom, Great Britain, National & regional cuisine, c 1000 CE to c 1500, Social and cultural history, Early history: c 500 to c 1450/1500, National and regional cuisine, European history: medieval period, middle ages, HISTORY / Europe / Medieval, COOKING / Regional & Cultural / English, Scottish & Welsh