How to Cook in the Fourteenth Century
I’m writing a book! The provisional title is How to Cook in the Fourteenth Century: Richard II’s Forme of Cury.
I’m currently editing and translating the text from the manuscript you see above, which is King Richard II’s official cookery book — or, to use its Middle English title, Forme of Cury, which means Method of Cookery.
My book has detailed commentary for each recipe and also a comprehensive glossary for all the ingredients, cookery equipment and cookery terms used in the manuscript.
All being well, I will also include a selection of tested recipes. Or I may just save that for my next book!
For anyone wanting to see the manuscript in full, just click on the image above, and you’ll be taken to the digitised facsimile.
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MONK'S MODERN MEDIEVAL CUISINE 