The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 By: Samuel Pegge (1704-1796)
In "The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390," Samuel Pegge takes readers on a culinary journey back in time. This is not your typical cookbook, but rather a fascinating glimpse into the culinary traditions and practices of medieval England. Tracing its origins to around 1390, Pegge presents a meticulous transcription of an original manuscript, providing a rare opportunity to explore the recipes and food culture of the past. While some recipes may seem strange or unfamiliar to modern readers, they offer a captivating insight into the ingredients, cooking techniques, and flavors of the time. Pegge's attention to detail is commendable. He not only includes the original recipes but also provides translations and explanations for archaic terms and measurements, making the text accessible to contemporary cooks. Additionally, he delves into the historical context surrounding the dishes, shedding light on the societal customs and eating habits prevalent during that era. One of the book's strengths is its organization. Pegge divides the recipes into various sections, covering various types of dishes from meat and fish to sweets and beverages. This structure enables readers to navigate the book with ease and find recipes that catch their interest. Each recipe is presented in its original Middle English, followed by a modern English translation—though Pegge's interpretations occasionally reflect his own culinary biases. Although the book's primary focus is the recipes themselves, Pegge's commentary throughout enhances the reader's understanding of the historical significance of these dishes. His explanations of ingredients and cooking methods offer a glimpse into the medieval mindset, reflecting the resourcefulness and creativity of cooks at that time. Moreover, his anecdotes and observations bring an added layer of personality to the book, making it an engaging read beyond just a collection of recipes. While "The Forme of Cury" may not be considered a practical cookbook for everyday use, it serves as a valuable resource for history enthusiasts, culinary historians, and adventurous home cooks. It allows us to immerse ourselves in the cuisine of a bygone era and provides a deeper appreciation for the evolution of food and gastronomy. Samuel Pegge's meticulous transcription and insightful commentary make this book an essential addition to any culinary library. First Page: 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. " ingeniosa gula est." MARTIAL. TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus. SIR, I return your very curious Roll of Cookery, and I trust with some Interest, not full I confess nor legal, but the utmost which your Debtor, from the scantiness of his ability, can at present afford. Indeed, considering your respectable situation in life, and that diffusive sphere of knowledge and science in which you are acting, it must be exceedingly difficult for any one, how well furnished soever, completely to answer your just, or even most moderate demands. I intreat the favour of you, however, to accept for once this short payment in lieu of better, or at least as a public testimony of that profound regard wherewith I am, SIR, Your affectionate friend, and most obliged servant, St. George's day, 1780. S. PEGGE. PREFACE TO THE CURIOUS ANTIQUARIAN READER... Continue reading book >>

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 By: Samuel Pegge (1704-1796)

In "The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390," Samuel Pegge takes readers on a culinary journey back in time. This is not your typical cookbook, but rather a fascinating glimpse into the culinary traditions and practices of medieval England.

Tracing its origins to around 1390, Pegge presents a meticulous transcription of an original manuscript, providing a rare opportunity to explore the recipes and food culture of the past. While some recipes may seem strange or unfamiliar to modern readers, they offer a captivating insight into the ingredients, cooking techniques, and flavors of the time.

Pegge's attention to detail is commendable. He not only includes the original recipes but also provides translations and explanations for archaic terms and measurements, making the text accessible to contemporary cooks. Additionally, he delves into the historical context surrounding the dishes, shedding light on the societal customs and eating habits prevalent during that era.

One of the book's strengths is its organization. Pegge divides the recipes into various sections, covering various types of dishes from meat and fish to sweets and beverages. This structure enables readers to navigate the book with ease and find recipes that catch their interest. Each recipe is presented in its original Middle English, followed by a modern English translation—though Pegge's interpretations occasionally reflect his own culinary biases.

Although the book's primary focus is the recipes themselves, Pegge's commentary throughout enhances the reader's understanding of the historical significance of these dishes. His explanations of ingredients and cooking methods offer a glimpse into the medieval mindset, reflecting the resourcefulness and creativity of cooks at that time. Moreover, his anecdotes and observations bring an added layer of personality to the book, making it an engaging read beyond just a collection of recipes.

While "The Forme of Cury" may not be considered a practical cookbook for everyday use, it serves as a valuable resource for history enthusiasts, culinary historians, and adventurous home cooks. It allows us to immerse ourselves in the cuisine of a bygone era and provides a deeper appreciation for the evolution of food and gastronomy. Samuel Pegge's meticulous transcription and insightful commentary make this book an essential addition to any culinary library.

First Page:

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.

" ingeniosa gula est." MARTIAL.

TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus.

SIR,

I return your very curious Roll of Cookery, and I trust with some Interest, not full I confess nor legal, but the utmost which your Debtor, from the scantiness of his ability, can at present afford. Indeed, considering your respectable situation in life, and that diffusive sphere of knowledge and science in which you are acting, it must be exceedingly difficult for any one, how well furnished soever, completely to answer your just, or even most moderate demands. I intreat the favour of you, however, to accept for once this short payment in lieu of better,

or at least as a public testimony of that profound regard wherewith I am,

SIR,

Your affectionate friend, and most obliged servant, St. George's day, 1780.

S. PEGGE.

PREFACE

TO THE

CURIOUS ANTIQUARIAN READER... Continue reading book >>

Genres for this book
Cookery
Non-fiction

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Wikipedia – Samuel Pegge
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