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One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704-96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII.
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Cooking --- English --- Early works to 1800
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Cooking --- English --- Early works to 1800
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"Curialia Miscellanea, or Anecdotes of Old Times" by Samuel Pegge Samuel Pegge the younger was an antiquary, poet, musical composer, and lexicographer. In this book, he collected various sketches and experiences from England's history and compiled them in one place. Starting with a family tree of sorts for the royal family and moving through other elements of court and society, the book is a useful text for miscellaneous information that gives a more complete context of the kingdom.
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