online-ckbks-msg – 4/12/08
Online versions of period cookbooks and manuscripts.
NOTE: See also the files: 16thC-cookbk-bib, books-food-msg, cookbooks-bib, cookbooks-msg, cookbooks-SCA-msg, merch-cookbks-msg, p-Italy-food-bib.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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Date: Thu, 9 Mar 2000 00:22:33 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Online Spanish resource
A gracious lady on another list just introduced me to a wonderful
website. It's all in Spanish, but for those who read the language, it's a
treasure trove. It's the Virtual Cervantes Library at
http://cervantesvirtual.com and it contains many fulltext books from late-
period Spain.
Among the titles of interest to this list:
"Arte Cisoria" (1423 carving/serving manual)
"Manual de Mugeres" (late 15th century household manual w/ recipes
for foods, perfumes, cosmetics & medicines)
"Obra de Agricultura" (agricultural/animal husbandry manual, c. 1513)
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Tue, 21 Mar 2000 03:11:08 +0100
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Book on Cordials?
<< Still no clue about "Maison Rustique"? >>
There are several books with that title up to the 19th century. One of
them is:
"Maison rustique, or The countrey farme: compiled in the French tongue
by Charles Steuens and Iohn Liebault doctors of physicke: and translated
into English by Richard Surflet practitioner in physicke. Also a short
collection of the hunting of the hart, wilde bore, hare, foxe, gray,
cony; of birds and faulconrie. (...) London 1616."
I did not see this item. It seems to be a translation of a French text.
I found it this way:
1. Start your browser
2. go to "http://copac.ac.uk"
3. click button "Search"
4. choose "title search"
5. key "maison rustique" in the title field
6. click on "search"
7. when the results appear, look for the "download"-button and click
that button. Key in your email-address etc.
8. The results will be sent to your email-address.
There are other very useful online catalogues like this (e.g. the French
National Library).
If I am not mistaken, most spiced etc. wines mentioned in Arnald of
Villanova's book on wines (c.1310/1478) are not distilled. A recipe that
calls for distillation is used "zu:o zierde der fráwen", 'to beautify
women'.
Thomas
Date: Wed, 05 Apr 2000 23:59:33 -0400
From: Nick Sasso <grizly at mindspring.com>
Subject: Re: SC - Re: Online Cookbooks (was Re: Period Dining....)
Cariadoc's Miscellany links to translated sources is:
http://www.best.com/~ddfr/Medieval/Medieval.html
pieces of German cookery texts from 1350-1800 appear at:
http://www.uni-giessen.de/~g909/kobu.htm
Das Kuchbuch der Sabrina Welserin text is translated at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html
De Re Coquinaria is in original language at :
http://www.geocities.com/Athens/Forum/6946/literature/apicius.html
Du fait de cuisine is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Du_Fait_de_Cuisine/du_fait_de_c_contents.html
Le Menagier De Paris in french is at:
http://www.pbm.com/~lindahl/menagier/
Le Ménagier De Paris in English (Janet Hison)is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier_Contents.html
Serve it Forth, a medieval/renaissance cookery newsletter is home page
at: http://oldcolo.com/~memorman/sif_home.html
niccolo difrancesco
Date: Thu, 6 Apr 2000 16:17:52 +0200
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: SC - online cookbooks
>Can anyone provide the links to these online books? I have been having a
>devil of a time trying to scoure through the Library of Congress, Amazon.com
>and any number of other resources.
Someone asked for the addresses of the online medieval cookbooks. I have
all the ones I know about linked here:
http://members.aol.com/renfrowcm/links.html , as well as lots more info &
links.
http://members.aol.com/renfrowcm/links3.html has links to many book
merchants specializing in books of interest to SCA folks.
Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Date: Thu, 6 Apr 2000 20:28:45 +0100
From: "Jane Williams" <jane at williams.nildram.co.uk>
Subject: SC - On-line books
I don't think this one got mentioned, did it? (If it did, my apologies).
The Forme of Cury, at:
http://www.pbm.com/~lindahl/foc/
Warning, though: it's not the text as such, it's scanned images of each
page of the book. Wonderful stuff, but an awful lot of data to down-load.
Date: Tue, 9 May 2000 13:56:10 -0500
From: "catwho at bellsouth.net" <catwho at bellsouth.net>
Subject: SC - Kervynge is UP!!
I finally finished typing Kervynge and have it up on two sets of
pages. The first set is in Old English font. The second set is in
Bookman font. I had to divide the book up into sections as I
actually got to a point where I ran out of room (didn't know that was
possible) LOL!!
Anyway you can visit them here:
http://milkmama.tripod.com/kervynge.html
OR
http://milkmama.tripod.com/kervynge2.html
They all circuit so that when you start at Kervynge you can click to
Flesshe, Feestes, Fisshe, Chamber, and finally Marhsall. Marshall
has a link back to Kervynge.
Please note: I have not edited these for typos and you will find
periodic places where I have typed things such as ????? or ** These
are notations to me that I need to do some research to figure out
what the word should be. They correspond with like markings in my
manuscript. Like I said this isn't the greatest pring quality and
I have one word that the only letter I can make out is a B! But I am
working on it. As time goes by I will have the first copy with some
scroll work and indentation markers such are in the book as I think
they are lacking without them.
Melbrigda
Date: Sun, 30 Jul 2000 00:51:11 +0200
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - New Rumpolt chapter & 15th century Dutch cookbook online
There are two new & old cookery texts online
- -- Rumpolt's (1581) chapter on pastry, among other things with some
interesting recipes for pretzels and for biscotti (piscotten):
http://staff-www.uni-marburg.de/~gloning/rump-gbk.htm
- -- A digital version of a 15th century Dutch cookbook in a quite rare
edition (ed. Serrure, Gent 1872):
http://staff-www.uni-marburg.de/~gloning/serrure.htm
I regret that only a few of you will have fun with the new texts, so,
please excuse the use of bandwidth.
Th.
Date: Fri, 04 Aug 2000 04:20:34 +0200
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - GC Library and other's libraries -- Vorselman 1560, Scappi 1570
<< But I hope that the Library at the Glaedenfeld Centre for Medieval &
Renaissance Studies will be at least period oriented >>
A propos: two important European 16th century cookbook editions/reprints
are currently available via http://www.zvab.com:
- -- Vorselman, Eenen nyeuwen coock boeck, 1560 (Dutch; ed. by Elly
Cockx-Indestege; Wiesbaden 1971). (search for "Vorselmann").
- -- Scappi, Opera, 1570 (Italian; huge volume, includes important
pictures of kitchen stuff; reprint 1981).
Thomas
Date: Mon, 21 Aug 2000 00:43:07 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Taillevent, Viandier (Vatican Manuscript) online
Among the versions of 'The viandier', the text of the Vatican manuscript
is outstanding. Scully used this version as a basis for his translation,
and Pichon/Vicaire highly estimated this manuscript too. An electronic
version following the Pichon/Vicaire edition of this manuscript is now
online at:
- -- http://staff-www.uni-marburg.de/~gloning/vi-vat.htm
Please, note, that there are some emendations suggested in the notes of
Pichon/Vicaire, that are not (always) reproduced in the electronic
version. If possible, use this electronic text together with its printed
version.
Second: it is an open question to date, whether or not Taillevent is the
"author" of (all of) these recipes. The earliest manuscript of the
'Viandier', the manuscript of Sion, antedates the lifetime of
Taillevent. See Scully's book 'The Viandier of Taillevent' for the
details and for the textual history of this family of cookery
manuscripts.
Have fun,
Thomas
(Please report any errors that might have escaped me!)
Date: Thu, 24 Aug 2000 02:16:50 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - German soup recipes 1569
For those of you with some command of 16th century German, there is a
new chapter with soup recipes of Balthasar Staindl's cookbook 1569
online:
http://staff-www.uni-marburg.de/~gloning/std-supp.htm
or via:
http://staff-www.uni-marburg.de/~gloning
then choose 'Alte Kochbücher', E-Texte, Staindl: Suppen
Thomas
Date: Thu, 31 Aug 2000 01:58:29 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Rumpolt's Tarts
A new chapter of Rumpolts cookbook (1581) is online:
- -- http://staff-www.uni-marburg.de/~gloning/rumpturt.htm
It includes recipes (in German) for apple tarts, tarts from all sorts of
berries, tarts in the Hungarian style, chestnut tart, etc.
Thanks again, Gwen Cat!
Date: Mon, 4 Sep 2000 22:54:38 -0700
From: david friedman <ddfr at best.com>
Subject: SC - Andalusian Cookbook now webbed
I have just finished webbing Charles Perry's translation of Manucrito
Anonimo, an anonymous 13th century Andalusian cookbook. It can be
found at:
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
- --
David Friedman
Professor of Law
Santa Clara University
Date: Mon, 11 Sep 2000 21:49:59 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Libre de Coch
The Virtual Certantes Library has added the _Libre de Coch_ to its
collection! This is the original Catalan version of Nola. It's webbed at:
http://cervantesvirtual.com/servlet/SirveObras/bc/1680806759867327517
65222/
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Tue, 10 Oct 2000 15:26:41 -0700
From: david friedman <ddfr at best.com>
Subject: SC - Miscellany webbed
I have recently webbed the current (ninth) edition of the
_Miscellany_ as a collection of pdf files. It's at:
www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm
They can be read in two ways:
1. If you have the pdfViewer plug-in for your web browser, you are
supposed to be able to click on the link and read the file. I say
"supposed to" because this seems to work sometimes for some people
and not work sometimes for some people. It works for me for only the
two shortest of the pdf files, and only sometimes for them, for some
reason I have not yet determined.
2. You can download the file and read it with Acrobat Reader. You may
have to set the preferences of your browser to tell it to download
instead of trying to read in the browser. For Explorer 5 Macintosh
version, you do that by going to File Helpers (under "Receiving
Files"), scroll to "Portable Document Format," double click on it,
and set it to download.
Both pdfViewer and Acrobat Reader are free from Adobe's web page. If
by any chance you figure out why the plug-in isn't working for me
(and for some other users), please let me know.
- --
David/Cariadoc
http://www.daviddfriedman.com/
Date: Tue, 24 Oct 2000 15:54:53 EDT
From: Mordonna22 at aol.com
Subject: SC - Apicius text online
The entire latin text of De Re Coquinaria is available at
http://users.ipa.net/~tanker/apicius.htm.
My Latin is so rudimentary that I can barely make out the very simplest and
shortest of the recipes.
Considering the variation in quality of the various translations avalable,
perhaps some of the linguists on the list would be interested in translating
a few of the recipes for the list.
Mordonna The Cook (on her knees in prayerful supplication)
Date: Sat, 23 Dec 2000 04:04:54 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Libro di cucina/libro per cuoco (14th/15th c.)
The Italian 'Libro di cucina'/ 'Libro per cuoco' (14th/15th c.), also
known as 'Anonimo Veneziano', is online at:
http://staff-www.uni-marburg.de/~gloning/frati.htm
The digital version is based on the Frati 1899 edition. Please report
any bugs that might have escaped me so far! -- Th.
Date: Sat, 30 Dec 2000 01:49:23 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - (Non-English:) Four medieval/ 16th century sources online
I hesitate to post the following URLs. Not because they are 'casual
chatter, unrelated to cooking', but because the sites are foreign
language sites to most of you. Only the cookery/ dietetic/ medical
content of the texts together with a "non-English"-warning in the
subject line emboldens me:
1. -- A dietetic text in the tradition of the School of Salerno
(Latin Original with modern Italian translation and introductory texts)
Piero Cantalupo: Un trattatello medioevale salernitano
sull'alimentazione: il "De flore dietarum"
http://www.liberliber.it/biblioteca/c/cantalupo
(the zip-version includes not all files of the read-immediately-version;
if you're interested you'd better chose read immediately and save the
files and graphics to hard disk separately)
2. -- German cookery recipes from the "Koch vnd Kellermeisterei" 1566
(Early New High German; text tradition of the "Küchenmeisterei")
http://staff-www.uni-marburg.de/~gloning/kochkell.htm
3. -- Epistola Theodori philosophi ad imperatorem Fridericum.
(A dietetic letter of Magister Theodorus to Frederic II.; Latin)
http://staff-www.uni-marburg.de/~gloning/theodor.htm
4. -- A treatise on juniper water (aqua juniperi), before 1549
(German; a medical text)
http://staff-www.uni-marburg.de/~gloning/wachold.htm
Th.
Date: Mon, 05 Feb 2001 00:15:21 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - some new electronic resources (mostly non-English)
The National Library of France offers, among other works, digital imagesof old books on cookery, medicine and wine (in the original languages).
They are delivered either in TIFF or PDF format (therefore, the files
are NOT small). So far, I printed out a 1490 edition of Apicius and a
1518-20 edition of Taillevent (the incomplete one, Vicaire mentions on
p. 825 of his culinary bibliography). In addition they have several
versions of the Regimen sanitatis of Magninus, a 1500 edition of Arnald
of Villanova's Liber de vinis, an early printed edition of Platina, the
Liber canonis of Avicenna, and other works more or less distantly
related to medieval and early modern cookery and nutrition.
The URL is:
To download electronic microfilms of complete works:
1. click option "catalogue"
2. enter your search option (e.g. "Apicius" "regimen sanitatis"...)
3. in the list of results,
"Notice" will give you a short bibliographicinformation,
"Ouvrage" will take you to the electronic book. O.K., let's
click on "ouvrage".
4. To get the whole thing, click on "Déchargement de l'ouvrage" and
chose "La 1ère page" and "Jusque à la fin ..." and chose your favourite
format (TIFF, PDF).
5. After a short while you can download the file either via your browser
or via FTP.
To give you an idea of the file sizes. The 1518-20 Taillevent is about
2.4 MB, the 1490 Apicius is around 2.8 MB, the 400 Pages Magninus is
around 20 MB. However, waiting 10 minutes to download 2 Megs is much
easier than writing a letter to the library, waiting some weeks, getting
and paying for a mikrofilm, putting the microfilm into paper copies, ...Another way to use this source is searching in the full texts of the
index pages for certain words. If, e.g., you are looking for "oxymel" or"ossimele", you find two pages of a certain G.B. Zapata ('Limaravigliosi secreti di medicina ...', 1586) with a recipe for "Ossimelecomposto con l'Assaro" ...
Thomas(yes, there are a few new resources on my own site, too: a new Rumpolt
chapter (stag, venison), the first printed cookbook of Austria (1686),
an early French cookbook (around 1300).
http://staff-www.uni-marburg.de/~gloning/kobu.htm#new (what's new?)
http://staff-www.uni-marburg.de/~gloning/kobu.htm#eltext (etext list) )
Date: Sun, 11 Feb 2001 14:20:11 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: SC - OT and possibly OOP--[Fwd: Two new online catalogs from British Library]
I just received this information form the Clan mailing list I subscribe
to and thought you all might be interested.
Kiri
Date: Fri, 09 Feb 2001 11:38:24 -0500
From: "Stuart Lee Stone" <ssto at loc.gov>
Subject: Two new online catalogs from British Library
Clan Morrison Society of North America, Mid-Atlantic Region
Online Service / February 9, 2001
Two New Online Catalogs from the British Library:
British Library Public Catalogue
National Sound Archive Catalogue (Cadensa)
The British Library has announced the release of two new major
online resources. The new Public Catalogue supercedes the OPAC97
service (reviewed in the May 23, 1997 _Scout Report_) and will be
available 24 hours/ 7 days a week.
The new catalog indexes "over 10 million books, journals,
reports, conferences and music scores covering every aspect of human
thought since 1450" and features improved search options.
Visitors can order copies of articles and conference papers
direct from the library's Document Supply Centre, while members of
registered organizations may also request material on loan through the
site.
The second new resource is a searchable online catalog of almost
2.5 million sound recordings held by the British Library National
Sound Archive (NSA), from pop music to Miss Piggy to tree frogs to
oral histories. At present, users cannot listen to or download these
recordings, but the site does offer information on accessing them at
the NSA and placing orders for copies.
The catalog is searchable by keyword, name, title, subject,
place, or through an advanced search. The full details for each entry
vary by recording type; most have notes on the contents and the
quality of the recording or the copy when appropriate. [MD]
*****
The single phrase below is the copyright notice to be used when
reproducing any portion of this report, in any format.
>From The Scout Report, Copyright Internet Scout Project 1994-2001.
Date: Mon, 12 Mar 2001 01:09:29 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Chapter 2 of Staindl 1569 (German) online
The second (short) chapter from the German cookbook of Balthasar Staindl
1569 is online. It contains recipes for Quinces, cherries, apples &
other fruits. The old German text (no translation, sorry) is at:
http://staff-www.uni-marburg.de/~gloning/staind2.htm
(An inventory of other online texts, including a 15th century Dutch
cookery book, is at:
http://staff-www.uni-marburg.de/~gloning/kobu.htm#eltext )
Thomas
Date: Mon, 12 Mar 2001 02:29:52 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Danish online source: Koge Bog 1616
Another online source: the Danish 'Koge Bog' 1616
http://www.notaker.com/onlitxts/kogebog.htm
Th.
Date: Sun, 11 Mar 2001 22:40:02 -0500
From: rcmann4 at earthlink.net
Subject: Re: SC - Grewe's books
And it came to pass on 12 Mar 01, , that tgl at mailer.uni-marburg.de wrote:
> http://www.bib.ub.es/grewe/grewe.htm
Folks, most of it's post-period, but there are some really interesting
things here. The site has digitized full-text facsimiles of various
books relating to food in several languages. In the 16th century
category, there is a 1593 Italian carving manual. I don't read
Italian, per se, but I know enough French and Spanish to read the
table of contents. It includes instructions on how to carve a turkey.
It also includes menus of some elaborate feasts. (Eden, do you
need a new project?)
The 17th century section includes Markham, May, Woolley, and
"The Queens Closet Opened" (Lots of good stuff on candying and
perfumery.)
The site is at the University of Barcelona, so the navigation buttons
are labelled in Catalan, but they're pretty simple.
inici -- beginning of the work
enrera -- one page back
endavant -- one page forward
anar_a -- jump to (put desired page number in search window)
Thomas, this is lovely stuff. Thank you!
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Fri, 16 Mar 2001 01:24:49 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - More on Grewe's books: La singolare dottrina (1560; 1593)
> http://www.bib.ub.es/grewe/grewe.htm
A propos "First catch your hare". First download and print your 751
single gif files book, then read it...
One of Grewe's books was Domenico Romoli's "La singolare dottrina ...
Dell'vfficio dello Scalco" in an edition of 1593 (first ed. 1560).
Here are a few words about the first 300 pages (of around 751)
- -- First book: a description of the officers and their duties in a ducal
household (among other things of the cook, the "Cuoco secreto", but also
descriptions and orders, what is important in managing huge feasts)
- -- Second book: The time when animals and birds are good ("La vera
stagione di tutti gli animali ...")
- -- Third book: The best time of a number of fishes.
- -- Fourth book: A huge chapter on the food and the dining in the year
1546, probably taken from Romoli's own experience. E.g.: if you want to
know what they ate on the 16th March of 1546, just go to fol. 34v:
"MARTEDI A DI XVI.
Antipasti.
Prune damaschine stufate, insalata lattuga, menta Fiorentina, ...
Alesso.
Pancia di Tonno, potaggio di Tartarughe, minestra di ceci bianchi, ...
Fritto.
(...)"
Sort of a timeline of dining for one year, it seems: including noble
banquets (e.g. fol. 102r "Vn bellissimo par di nozze & nobili, seruite
con i trincianti per cinquanta conuitati in tauola").
- -- Fifth book: about the seasoning, preparation, tempering of food
("Libro quinto. Del condimento dei cibi"). Many Recipes.
I was only flipping through so far these 4 1/2 books of 13, but
certainly this book seems to me an interesting source for the students
of Italian and French ("alla Francese") cooking of the mid 16th century.
If you have Faccioli's 'Arte della cucina' at hand, he says a few words
about the book (I 345f.).
More on the rabbit recipe later.
Th.
Date: Sun, 18 Mar 2001 01:56:55 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Old wine texts online at www.wine-maker.net (English & non-English)
There is a new website with a wealth of old wine texts in PDF format
online; see:
http://www.wine-maker.net/LibraryIndexPage.html
Some of these texts are in English, some are not.
Thomas
Date: Sun, 20 May 2001 12:42:08 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: [Sca-cooks] Liber Cure Cocorum
Liber Cure Cocorum, a 15th century cookbook in verse, is now up & available
at http://www.pbm.com/~lindahl/lcc/ You may view the recipes and download
your own copy (either page by page or as a .pdf file).
Many thanks to Master Adamantius for supplying the MS, and to Greg Lindahl
for his efforts & for providing webhosting space.
Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
Date: Tue, 22 May 2001 18:34:33 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: [Sca-cooks] source list
Here are the texts I know to be online. Many of these are only available
as scanned images and are not searchable. If any of you know of others,
please send me the url.
Le Menagier de Paris - in French and English.
Apicii De re coquinaria - in Latin
Du fait de Cuisine" by Master Chiquart, 1420.
Taillevent: Viandier (Manuscrit du Vatican)
Sabina Welserin's cookbook. "Das Kochbuch der Sabina Welserin." 1533. -
English
Koge-Bog: Indeholdendis et hundrede forn=F8dene stycker etc. - First printed
Nordic cookbook, Copenhagen, 1616
Ein Buch von guter spise
Liber Cure Cocorum - 15th century cookbook in verse - English
Piero Cantalupo: Un trattatello medioevale salernitano sull'alimentazione:
il "De flore dietarum" (Latin Original with modern Italian translation)
The Forme of Cury" -14th century English
Culinary gleanings from Gerard's "Herball" - 1633
An Anonymous Andalusian Cookbook of the 13th Century
Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas
Libre de doctrina per a ben servir, de tallar y del art de coch ... :
[transcripcion] Rupert de Nola
Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che
crudi o cotti in italia si mangiano, Castelvetro, 1614
Manuscript Cookbook of D. Petre, 1705
Receipts of Pastry and Cookery For the Use of his Scholars, by Ed. Kidder
(1720-1740) - facsimile cookbook
Apici, Celi. De re culinaria libri decem. Lugduni [Li=F3] : apud Seb.
Gryphium, 1541.
Bruyerin, Jean Baptiste. De re cibaria libri XXII : omnivm ciborvm genera,
omnium gentium moribus & vsu probata complectentes.
Cervio, Vincenzo. Il Trinciante di M. Vincenzo Cervio : ampliato et a
perfettione ridotto dal Caualier Reale Fusoritto da Narni... In Roma : ad
istanza di Giulio Burchioni : nella stampa del Gabbia, 1593 .
Diosc=F2rides Pedani. Dioscoridis libri octo graece et latine : castigationes
in eosdem libros. Parisiis : impensis viduae Arnoldi Birkmanni, 1549
([Parisiis] : excvdebat Benedictvs Prevost ...)
Gal=E8, Claudi. De alimentorvm facvltatibvs libri III. Parisiis : apvd
Simonem Colinaevm, 1530.
Romoli, Domenico. La Singolare dottrina di M. Domenico Romoli. In Venetia :
presso Gio. Battista Bonfadino, 1593.
Bonnefons, Nicolas de. Les Delices de la campagne : suitte du Jardinier
fran=E7ois : o=F9 est enseign=E9 =E0 preparer pour l'usage de la vie tout ce qui
croist sur la terre & dans les eaux... A Amsterdam : chez Iean Blaev, 1661.
The Compleat cook : expertly prescribing the most ready wayes, whether
italian, spanish or french, for dressing of flesh and fish, ordering of
sauces or making of pastry. London : printed by E.B. for Nath. Brook ...,
1658.
Dufour, Philippe Sylvestre. Traitez nouveaux & curieux dv cafe, dv th et
dv chocolate : ouvrage galement necessaire aux medecins & tous ceux qui
aiment leur sant=E9. A Lyon : chez Iean Girin & B. Riviere ..., 1685.
La Varenne, Fran=E7ois Pierre de. Le Cuisinier fran=E7ois o=F9 est enseign la
maniere d'appr=EAter toute sorte de viandes, de faire toute sorte de
patisseries & de confitures : reveu & augmente d'un trait de confitures
seiches & liquides & pour apprter des festins aux quatre saisons de
l'anne / par le sieur de La Varenne... A Lyon : chez Jacques Canier ...,
1680.
Markham, Gervase. The English House-wife : containg [sic] the inward and
outward vertues which ought to be a compleat woman... London : printed for
George Sawbridge ..., 1675.
May, Robert. The Accomplisht cook, or The art & mystery of cookery. London
: printed for Obadiah Blagrave ..., 1685.
The Queens closet opened : incomparable secrets in physick, chyrurgery,
preserving, candying and cookery as they were presented unto the Queen by
the most experienced persons of our times, many whereof were honoured with
her own practise, when she pleased to descend to these more private
recreations.
London : printed for Nathaniel Brooks ..., 1658.
Woolley, Hannah. The Queen-like closet, or Rich cabinet : stored with all
manner of rare receipts for preserving, candying and cookery : very
pleasant and beneficial to all ingenious persons of the female sex.. London
: printed for Richard Lowndes ..., 1672.
Tusser, FIVE HUNDRED POINTS OF HUSBANDRIE
>From Marx Rumpolt, Ein New Kochbuch, c.1581 Transliteration and translation
=A9 1999 by M. Grasse
In The historie of fovre-footed beastes ... : Collected out of all the
volumes of Conradvs Gesner, and all other writers to this present day.
London: Printed by W. Iaggard, 1607. Topsell, Edward, 1572-1625?
[Selections -- Front matter; from first book].
"Briefe and true report of the new found land of Virginia." Latin.
Hariot, Thomas, 1560-1621. Admiranda narratio fida tamen, de commodis et
incolarum ritibus Virgini : nuper admodum ab Anglis, qui =E0 Dn. Richardo
Greinvile equestris ordinis viro e=F2 in coloniam anno M.D. LXXXV.deducti
sunt invent, sumtus faciente Dn. VValtero Raleigh equestris ordi.
Francoforti ad Moenum : Typis Ioannis Wecheli, sumtibus vero Theodori de
Bry, [1590] MDXC.
6 pages from the Gauger and Measurer's Companion, 1694, showing weights and
measures
DIRECTIONS FOR BREWING MALT LIQUORS. SHEWING, What Care is to be taken in
the Choice of Water, Malt, and Hops... 1700
John French - The Art of Distillation, 1651 - text and facsimile
And Thomas' collection:
Das Kochbuch der Sabina Welserin - German
Ein New Kochbuch, c. 1581 - Rumpolt - German
Rumpolt's (1581) chapter on pastry - German
Das Kochbuch des Meisters Eberhard (15. Jh.) - German
The so-called Harpestreng cookbook (13th century)
Keukenboek(UB Gent Hs. 1035, 15th century) - Dutch
"Koch vnd Kellermeisterei" 1566 - German cookery recipes, Early New High
German; text tradition of the "K=FCchenmeisterei"
"Aldobrandino's R=E9gime du corps is a dietetic text written in the 13th
century..."
A treatise on juniper water (aqua juniperi), before 1549 (German; a medical
text)
Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano) - Itali=
an
Berthilde Danner: "Alte Kochrezepte aus dem bayrischen " - German
Cindy
Date: Tue, 22 May 2001 22:52:24 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: Re: [Sca-cooks] source list
>This list is fantastic, but do you have the URLs too?
>
>K.
The links are on my links page http://members.aol.com/renfrowcm/links.html
except for a couple I just added to this list tonight.
Cindy
Date: Mon, 28 May 2001 17:50:35 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] 16C English cookbooks online?
<< Unknown
The Booke of caruynge >>
http://milkmama.tripod.com/kervynge.html
>From there you go to the files flesshe.html, feestes.html, fysshe.html,
chamber.html and marshall.html. Furnivall prints the 1513 edition in his
book.
Th.
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] 16C English cookbooks online?
Date: Tue, 29 May 2001 09:04:48 -0500
Might I suggest you try Martha Carlin's webpage.
She has a number of links to Medieval documents, especially cookbooks and
household manuals there, including a link to scanned copies from Rudolf
Grewe's collection at the Biblioteca de la Universitat de Barcelona. Thomas
Gloning and several other members of theis list are well represented.
Bear
> Are there any 16th century English cookbooks or household management
> texts available online? I looked at Cindy's list of historic cookbooks
> and didn't find any there, but perhaps someone here has some leads.
>
> K.
Date: Wed, 06 Jun 2001 02:13:47 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Speaking of Apicius ...
> >-- Apicius, Marcus Gavius: De re coquinaria. =DCber die Kochkunst.
> >Lateinisch/ Deutsch. Hg., =FCbersetzt und kommentiert von R. Maier.
> >Stuttgart 1991.
> Thomas, where can I find the online version of this one? I've been meaning
> to order the book but wouldn't mind being able to take a look at it first.
It is only the Latin text based on this edition that is online:
http://geocities.com/Athens/Forum/6946/literature/apicius.html
There is more in the book that is not online: the German translation,
the notes, a glossary, references, a "Nachwort". The price: 12 DM,
around 6 Euro, around 6 $. ISBN: 3-15-008710-4.
Best, Thomas
Date: Tue, 05 Jun 2001 22:48:38 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Tracking down Scully
-- Scully, T.: The =BBOpusculum de saporibus=AB of Magninus Mediolanensis=
=AB.
In: Medium Aevum 54 (1985) 178-207.
The text of Magninus, Scully is commenting on is edited in:
-- Thorndike, L.: A medieval sauce-book. In: Speculum 9 (1934) 183-190.
(for the text part: http://staff-www.uni-marburg.de/~gloning/sapor.htm)
Another important text, Scully mentions in his article, the "Regimen
sanitatis" of Magninus, can be obtained as a huge PDF-file from the
Gallica collection at http://gallica.bnf.fr. At least this is where I
got a 1495 text on the fourth of february 2001; Scully used a 1482
edition. Like many other regimina it contains a huge chapter on
different kinds of foodstuff. Not an arm chair reading, but perhaps
useful for research on specific topics like e.g. lampreys or the
question how to cook and to temper a pumpkin/gourd ("cucurbite sunt
frigide & humide. Vnde bonum est quod primo decoquantur in aqua et inde
frigantur in oleo: vel cum eis permisceantur aliqua calida & sicca: puta
cepula alba vel feniculus vel petrosilinum ..."; the pumpkins/gourds are
cold and wet/moist in nature. Therefore it is good that they are first
cooked in water and then roasted in oil. Or one should mix them with
something hot and dry: for example with white onion or with fennel or
with parsley ...).
Thomas II.
Date: Sat, 23 Jun 2001 13:03:07 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Re: Anthimus, Regimen, Capitulare
A Latin version of Anthimus and of two other texts of some culinary or
dietetic interest are online:
-- Anthimus: De observatione ciborum
http://www.accademia.home.it/bibvirt/anthimi.html
-- Regimen Sanitatis Salerni
http://www.accademia.home.it/bibvirt/regimen.html
-- Capitulare de Villis
http://www.accademia.home.it/bibvirt/capitulare.html
I did not find out so far, which editions these electronic documents are
based on.
Th.
Date: Wed, 27 Jun 2001 16:47:50 -0400
From: "Katherine Robillard (Kirrily Robert)" <katherine at infotrope.net>
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Markham's "The English Housewife"
I've just finished transcribing Gervase Markham's "The English
Housewife" and it's now available at
http://infotrope.net/sca/texts/english-housewife/
--
Lady Katherine Robillard (mka Kirrily "Skud" Robert)
katherine at infotrope.net http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
Date: Sat, 30 Jun 2001 20:30:06 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Libre de totes maneres de confits (Early CB projects)
<< Translation from Catalan of the "Llibre de Totes Maneres de Confits",
a 14th century treatise on candymaking. -- Vicente >>
The catalan text is at:
http://staff-www.uni-marburg.de/~gloning/confits.htm
I am looking forward to the translation.
Thomas, Faraudo says in his introduction that the confits-text comes
from MS 21-2-19 of the Biblioteca Universitaria de Barcelona (15th c.)
and that there is also a "Libre de totes maneres de potages de menjar"
in this manuscript, following the confits-passage. Did you see this
manuscript during your visit to Barcelona?
Best,
Thomas
Date: Mon, 16 Jul 2001 01:23:54 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] About the cook (1581; german)
Rumpolt's chapter _Vom Mundkoch_ 'About the cook' (1581, in German):
http://staff-www.uni-marburg.de/~gloning/mundkoch.htm
T.
From: "E. Rain" <raghead at liripipe.com>
To: <sca-cooks at ansteorra.org>
Date: Fri, 3 Aug 2001 10:29:01 -0700
Subject: [Sca-cooks] Index for "Medieval Health Handbook"
Since there may be others out there who will find this useful...
I've just finished indexing Luisa Cogliati Arano's "Medieval Health
Handbook" with a cross-reference to "The Four Seasons of the house of
Cerruti" and I thought I'd post the link so no-one needs to duplicate the
effort.
Eden
http://home.comcast.net/~bhodghead/Culinary/Tacindex.htm">http://home.comcast.net/~bhodghead/Culinary/Tacindex.htm [link updated - 7/14/04 - Stefan]
From: "Jen Conrad" <tjconrad at earthlink.net>
To: "sca-cooks" <sca-cooks at ansteorra.org>, "RW-cooks" <RW-cooks at egroups.com>,
"mk-cooks" <mk-cooks at midrealm.org>
Date: Sun, 26 Aug 2001 20:13:06 -0400
Subject: [Sca-cooks] Two Fifteenth-Century Cookery-Books
Found this link while web surfing...
Two Fifteenth-Century Cookery-Books
EARLY ENGLISH TEXT SOCIETY
Original Series, No. 91
http://www.hti.umich.edu/cgi/c/cme/cme-idx?type=HTML&;rgn=TEI.2&byte=3356093
Luveday
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Gerard's Herball
From: "Christina L Biles" <bilescl at okstate.edu>
Date: Tue, 13 Nov 2001 10:54:35 -0600
The URL for Early English Books Online is
Unfortunately, you have to be a member institution for full access to the
project. Gerard is free and is found at:
http://wwwlib.umi.com/eebo/query?qName=top100_Botany
It is wonderful. ;>
-Magdalena
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Viking Cookbook?
Date: Sat, 5 Jan 2002 17:53:18 -0600
>I want to buy a "Viking Cookbook", preferably in Swedish.
>Do you know of any such book, and where I can buy it?
>
>Jerry Slick
>slickfilm at earthlink.net
While there may be a "Viking Cookbook" around, it is not going to have
Viking recipes. Other than some descriptions of food and feasts from the
sagas and some archeological studies, there isn't much on Viking dishes and
dining practices. Certainly, nothing with recipes.
The earliest Scandinavian cookbook is Kogebog, a Danish text from 1616, well
after the Viking period. You can find a copy webbed here:
http://www.notaker.com/onlitxts/kogebog.htm
The Harpestreng cookbook, the earliest known Western European recipe
collection, was originally written in French and translated into Danish in
the late 13th Century, is agian, well past the Viking age. It is webbed at:
http://staff-www.uni-marburg.de/~gloning/harp-kkr.htm
Bear
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Please Update Your Project Listings, was Re
Sshhh...
Date: Tue, 8 Jan 2002 11:33:37 -0500
From: Kirrily Robert <skud at infotrope.net>
Cindy wrote:
> "The Good Huswife's Iewell , Thomas Dawson (1597) -- transcription--
> Kirrily Robert
Partial transcription available at
http://infotrope.net/sca/texts/good-huswifes-jewell/ and more to come :)
> "Wyl Bucke his Testament" (England, 1515) -- transcription -- Kirrily
Robert
I might be getting some help with this... a local friend has asked if he
can help out with the transcriptions, and this is a shortish text for him
to start with.
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
From: "Dan Phelps" <phelpsd at gate.net>
To: <sca-cooks at ansteorra.org>
Date: Sat, 2 Feb 2002 21:35:26 -0800
Subject: [Sca-cooks] The Description of England
This just in to me from another list regards the above from which I have
been quoting:
Like just about *everything* these days, Harrison's Description of
England is online. (Though the online edition indicates that it was
published in 1575 and edited by Frederick Furnivall ...)
The URL for the online version is http://leehrsn.50megs.com and the
section "Of the food and diet of the English" starts at
http://leehrsn.50megs.com/t1/141.html
Daniel Raoul
From: raghead at liripipe.com
Date: Mon Jul 14, 2003 1:48:00 PM US/Central
To: stefan at florilegium.org
Subject: new Madrone Culinary Guild info for florilegium
Stefan,
Also (and I'm honestly not concerned either way) if you want to update your online-ckbks-msg pages, I have a website given there for the Tacuinum index which has been relocated to:
http://home.comcast.net/~bhodghead/Culinary/Tacindex.htm
Ah the joys of having your web provider change on you every 11 months...
Eden
Date: Mon, 8 Mar 2004 10:21:58 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Re: Anonymous Venetian Cookbook
To: sca-cooks at ansteorra.org
> The "Fine Spice" recipe that is being most put forward for the
> up-coming competition appears to be the one reproduced in _The
> Medieval Kitchen_, by Redon, Sabban, & Serventi
> (trans. Schneider)
>
> The work from which it comes is the _Librode cucina del secolo XIV_,
> edited by Ludovico Fratri, 1899, from reprint 1970,
>
> Am i mistaken in remembering the original cookbook also referred to
> as the Anonymous Venetian Cookbook?
>
>> Anahita
It is also called the anonymous venetian cookbook.
There is a webbed translation of this book at
http://www.geocities.com/helewyse/libro.html
The Italian transcription is also webbed at:
http://staff-www.uni-marburg.de/%7Egloning/frati.htm
There are several spice recipes #73-75
There is also the useof cardamom (gardamono,
cardamomo) in recipes where grains of paradise
(melguette, melegette) are also used.
See recipes 32, 86 and 88.
Helewyse
Date: Mon, 22 Mar 2004 16:14:28 -0700
From: James Prescott <prescotj at telusplanet.net>
Subject: [Sca-cooks] Viandier de Taillevent translation now available
online
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Since, as far as I can determine, Alfarhaugr Publishing is again
inactive, possibly for good this time, I have decided to make my
English translation of Viandier available online.
http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html
Master Thorvald Grimsson / James Prescott
PS: If anyone desperately wishes a printed copy, I have about a
dozen available.
Date: Fri, 11 Jun 2004 10:39:27 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] The Compleat Cook online
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
"SCAFoodandFeasts at yahoogroups.com" <SCAFoodandFeasts at yahoogroups.com>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>
Came across this online this am.
People may want to bookmark it.
The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian,
Spanish Or French, For Dressing Of Flesh And Fish, Ordering
Of Sauces Or Making Of Pastry
It's a Project Gutenberg EBook of The Compleat Cook, by Nath. Brook. It
was listed as of 12/03.
The Nath. Brook being cited as the author is very misleading as this book is usually listed as part of The Queens Closet Opened by W. M. [This is the volume that Prospect Books reprinted in facsimile some years back in 1984.] A Queens Delight makes up the other culinary volume. Along with medical section that was titled The Pearl of Practice, the volumes came out beginning in 1655 and continued in various editions until the 1680's. The Queen of the title is Henrietta Maria, widow of England's ill-fated Charles I.
Anyway it's up online at
http://www.ibiblio.org/pub/docs/books/gutenberg/1/0/5/2/10520/10520.txt
Johnnae llyn Lewis
Date: Wed, 14 Jul 2004 01:04:29 +0200
From: Finne Boonen <hennar at gmail.com>
Subject: [Sca-cooks] site upon wich I stumbled
To: Cooks within the SCA <sca-cooks at ansteorra.org>
In trying to find more information about piecrusts I stumbled upon
this site which contains full texts of historical cookbooks
several of the links for English books link to goodecookery.com, so it
might be of more interest for people that understand dutch/german
(currently only English and Dutch texts are available)
Finne
Date: Thu, 28 Oct 2004 22:50:08 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] A little help
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Does anyone know where I can view an online original (French) text of Le
> Menagier? I can't seem to find one anywhere. snipped
> As well, is there anywhere where I can view actual manuscripts? I have a
> little trouble maneuvering around La National Bibliotheque de France site,
> so I'm not even too sure if its there. <sigh>
>
> Micaylah
The French title is different.
Brereton, Georgina E.
Sources : Le mesnagier de Paris / texte Žd. par Georgina E. Brereton,
1994
The descriptor is Mesnagier de Paris (franais ancien).
The easy way to find it however is to skip the BibNationale and use this
link---
http://www.pbm.com/~lindahl/menagier/
Thanks to Cindy and Greg they have linked and provided large portions of it. And they include the link to Gallica version of the Pichon edition.
Johnnae llyn Lewis
Date: Wed, 15 Dec 2004 13:44:28 -0500
From: pleves1 at po-box.mcgill.ca
Subject: [Sca-cooks] OOP (but who cares???) Coffee, Tea and Chocolat
document
To: sca-cooks at ansteorra.org
Found this on http://gallica.bnf.fr:
"Le bon usage du thŽ, du caffŽ et du chocolat pour la prŽservation et pour la
guŽrison des maladies [Texte imprimŽ] / par Mr de BlŽgny"
(The proper use of tea, coffee, and chocolate to maintain health and cure
sicknesses)
Dating from 1687
It's about 6 megs to download (358 pdf pages), I've downloaded it this morning
but didn't have time to read it through yet.
Petru
Date: Sat, 22 Jan 2005 19:49:07 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Better late than never
To: sca-cooks at ansteorra.org
I finally did it. After prevaricating, getting distracted and
generally leaving it to one side I finally sat down this week and
finished cleaning up the translation of the Anonymous Venetian
cookbook. It has only takeen two years to get a good version of the
translation on the web. The cookbook was published sometime at the end
of the 14th to the beginning of the 15th century. The Italian text is
webbed by Thomas Gloning at:
http://staff-www.uni-marburg.de/%7Egloing/frati.htm
My clean translation can now be found at
http://www.geocities.com/helewyse/libro.html
I changed the name of the rough draft to librorough.html so that any
links to this translation will now lead you to the completed project
and not the first draught. Sorry that it took me so long.
And now for my next project...
Helewyse
From: henna <hennar at gmail.com>
Date: January 23, 2005 4:53:48 PM CST
To: Stefan li Rous <stefanlirous at austin.rr.com>
Subject: Re: [Sca-cooks] online manuscripts and cookbooks
On Fri, 14 Jan 2005 02:23:26 -0600, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Lady Brighid ni Chiarain commented:
>> chirhart_1 at netzero.com wrote:
>>> Dear Lady Brighid Thanks for your guiding lite. I went, I saw, I Down
>>> loaded. Many thanks from chirhart
>>
>> You're very welcome. I often wish there was a comprehensive index of
>> all the books on the Web. There's so much out there, but it's often in
>> unexpected places -- like this English book buried in a French digital
>> archive.
> Yes. This is why I've tried to put those mentions of online cookbooks
> and online manuscripts on this list and others in these two Florilegium
> files. Perhaps some day I will have someone to organize and maintain an
> area of just these type of links.
> p-ebooks-msg (12K) 3/ 3/03 Period manuscripts online.
> http://www.florilegium.org/files/INFO-SOURCES/p-ebooks-msg.html
> online-ckbks-msg (41K) 8/20/02 Online versions of period
> cookbooks.
> http://www.florilegium.org/files/FOOD-BOOKS/online-ckbks-msg.html
a bit late (have exams atm), but I found some cookbooks that weren't
in the file:
this one is on the file:
http://staff-www.uni-marburg.de/~gloning/serrure.htm
here's an english translation for it (might be useful):
http://www.coquinaria.nl/kooktekst/
Edelikespijse0.htm#Inhoud%20van%20%22Wel%20ende%20edelike%20spijse%22.
The author is also working on a translation of a manuscript without
title (Manuscript KANTL Gent 15, no title) Also with tranlations to English
http://www.coquinaria.nl/kooktekst/Introduction.htm
Finne
Date: Wed, 09 Feb 2005 16:44:15 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] An idea, was Scary Period Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Actually a number of the later texts from the 16th
century are already online.
Here's an easy way to find a number of them--
Professor Martha Carlin's Home Page http://www.uwm.edu/~carlin/
Early Modern Culinary Texts 1500-1700 are listed at
#EARLY%20MODERN%20CULINARY%20TEXTS%20%281500-1700%29
Historical Culinary & Brewing Documents Online
is a project to assemble a network and list which culinary
materials are already online. Find it at:
http://www.thousandeggs.com/cookbooks.html
Glossaries are also online as Huette already suggested
Here is the urls for those glossaries that I
mentioned:
http://www.thousandeggs.com/glossary.html#top
http://www.godecookery.com/glossary/glossary.htm
Huette
Date: Thu, 10 Mar 2005 12:09:00 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Books for Cooks at British Library
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>,
"SCAFoodandFeasts at yahoogroups.com" <SCAFoodandFeasts at yahoogroups.com>
Ok, this is worth bookmarking, folks.
British Library has an online display up on
Books for Cooks
http://www.bllearning.co.uk/live/text/cookery/
http://www.bllearning.co.uk/live/text/cookery/medieval/
This one highlights medieval foods.
It includes actual digital scans of recipes from such things as
The Forme of Cury manuscript - Blank Mang
There's also one for the 1500's
http://www.bllearning.co.uk/live/text/cookery/1500s/
have fun--
Johnnae llyn Lewis
Date: Sun, 24 Apr 2005
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] French Confectionery Manual
To: Cooks within the SCA <sca-cooks at ansteorra.org>
lilinah at earthlink.net wrote:
> Has anyone ever seen a copy of Le Bastiment de Receptes? It's the
> French translation, published in 1541, of a Venetian confectionery
> manual (name unknown to me) which was published a few months
> earlir... Or for that matter, if anyone knows of that Venetian
> confectionery manual... but i at least can read French...
I don't know if this is the same book... there's a 1552 book by that
title online at:
http://gallica.bnf.fr/document?O=N054458
If you cick on "telecharger" you can download the whole thing.
--
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Date: Sun, 24 Apr 2005 21:48:55 -0400
From: patrick.levsque at elf.mcgill.ca
Subject: Re: [Sca-cooks] French Confectionery Manual
To: sca-cooks at ansteorra.org
It is available in Fac-simile, and has been digitalzed and made public
at
Use the search engine and look for 'bastiment' or 'receptes'. The edition they
have dates from 1552. It deals mostly with perfumes, medication, and there's
also a 'joke remedies' section in rhymes.
The text is a bit hard to read, and at times illegible. I printed a copy but
haven't taken the time to read through it entirely yet.
Petru
Date: Sun, 24 Apr 2005 22:18:56 -0400
From: Johnna Holloway <johnna at sitka.enin.umich.edu>
Subject: Re: [Sca-cooks] French Confectionery Manual
To: Cooks within the SCA <sca-cooks at ansteorra.org>
The later one is up now- hadn't checked in the last year.
Titre(s) : Bastiment de receptes, contenant trois parties de
rŽceptuaires [Document Žlectronique] ; Le plaisant jardin des receptes
Type de ressource Žlectronique : DonnŽes textuelles
Publication : 1995
Description maŽrielle : 244 p.
Note(s) : Reproduction : Num. BNF de l'Žd. de , Cambridge (Mass.) :
Omnisys, [ca 1990] (French books before 1601 ; 451.1). 1
microfilmReprod. de l'Žd. de, Anvers : Jehan Richart, 1552
Sujet(s) : MŽdecine -- Ouvrages avant 1800
Notice n : FRBNF37246679
Johnnae
Johnna Holloway wrote:
> The only copy I have ever come across of this one lies
> buried in DC. The earlier one is like 1525. It's not available either.
> There's not been a facsimile or copy done of Le Bastiment.
> The best ting to read on the topic is
> Liliane Plouvier's "La confiserie europeenne au moyen age."
> Medium Aevum Quotidianum, Krems, 1988.
> (Drive your librarian crazy--- go ahead ask for it.)
>
> Johnnae
Date: Sat, 04 Jun 2005 20:47:20 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Cookbooks and herbbooks online
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>
Here's one to bookmark and investigate--
http://www.harvestfields.ca/CookBooks/index.htm
There's a 1609 Plat and others. I've not had time to compare the
texts as to accuracy.
Also herb books are at:
http://www.harvestfields.ca/HerbBooks/index.htm
Johnnae
Date: Sun, 26 Jun 2005 12:11:35 -0500
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: Re: [Sca-cooks] Books
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
If you want to deal with transcripts or scans of original texts, let me
recommend:
Thomas Gloning
http://staff-www.uni-marburg.de/%7Egloning/kobu.htm
Martha Carlin
Rudolf Grewe Collection
http://www.bib.ub.es/grewe/grewe1.htm
Bear
Date: Tue, 27 Sep 2005 10:16:49 -0400
From: Cindy Renfrow <cindy at thousandeggs.com>
Subject: [Sca-cooks] Fwd: ? Archetypal Cookery
To: sca-cooks at ansteorra.org
Hi guys. Thought you might be interested in this. If you go to their
website, they also have a high-definition facsimile copy of Martino's
Libro de arte coquinaria for scholarly research on disc for $250 --
such a bargain!
Cindy
Begin forwarded message:
> Octavo is pleased to announce two new releases in its acclaimed
> Octavo Editions series: Gaspard FossatiÕs Aya Sofia Constantinople
> (1852), an impressive suite of color lithographs depicting Istanbul's
> famed Hagia Sophia, and Libro de Arte Coquinaria by Maestro Martino
> (ca. 1465), a rare cookery manuscript from the Italian Renaissance.
>
> <snip>
> Maestro Martino's Libro de arte coquinaria is undoubtedly one of the
> most important surviving cookery books of the Renaissance. His recipes
> presage modern practices in many respects, and his cuisine had an
> enduring influence on European cooking. The Octavo Edition of this
> manuscript from the Library of Congress includes a commentary and
> English translation by Gillian Riley, a foreword by Alice Waters of
> Chez Panisse, and essays by Bruno Laurioux and Paul Shaw. Available on
> CD-ROM (ISBN 1-891788-83-3). US$40.
> http://www.octavo.com/editions/mrtlac/
>
> Octavo publishes and preserves rare books and manuscripts using
> advanced digital media, working with libraries and museums to make
> their most beautiful and significant books affordably accessible. For
> more information, please visit http://www.octavo.com
Date: Tue, 27 Sep 2005 12:09:10 -0400
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: [Sca-cooks] Martino's Book on CD
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>
Greetings. I haven't been paying close attention to the book titles folk
have been suggesting, but I don't think I saw this one flash by. This was
sent to me by a friend.
Maestro Martino's Libro de arte coquinaria is undoubtedly one of the most
important surviving cookery books of the Renaissance. His recipes presage
modern practices in many respects, and his cuisine had an enduring
influence on European cooking. The Octavo Edition of this manuscript from
the Library of Congress includes a commentary and English translation by
Gillian Riley, a foreword by Alice Waters of Chez Panisse, and essays by
Bruno Laurioux and Paul Shaw. Available on CD-ROM (ISBN 1-891788-83-3).
US$40.
http://www.octavo.com/editions/mrtlac/
Alys Katharine
Date: Sun, 29 Jan 2006 10:57:55 -0500
From: Daniel Myers <eduard at medievalcookery.com>
Subject: [Sca-cooks] Translation of Ouverture de Cuisine (French,
16th-17th c.)
To: SCA Cooks <sca-cooks at ansteorra.org>, MCL at mail.medievalcookery.com
I've finally finished a rough translation of Ouverture de Cuisine and
put the text online (see URL below). Any comments, or corrections
(especially regarding verb tenses) would be greatly appreciated.
I'll be indexing the text for searching soon.
http://www.medievalcookery.com/notes/ouverture.shtm
- Doc
Date: Sun, 27 Aug 2006 20:37:33 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Micheal wrote:
> Does anyone have a web site for the (Harlien) two fifteenth century
> cook books my links all seem to have been disabled.
> Cealian
http://name.umdl.umich.edu/CookBk
--
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Date: Sun, 27 Aug 2006 20:41:09 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Aug 27, 2006, at 8:30 PM, Micheal wrote:
> Does anyone have a web site for the (Harlien) two fifteenth
> century cook books my links all seem to have been disabled.
> Cealian
Here's one...
http://www.hti.umich.edu/cgi/t/text/text-idx?
c=cme;cc=cme;rgn=div1;view=toc;idno=CookBk;node=CookBk%3A7
Adamantius
Date: Mon, 28 Aug 2006 07:59:47 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
The original publication date for Two-15th was
by Oxford University Press, 1888.
Harleian MS. 279 was dated 1430), & Harleian MS. 4016 was about 1450,
with Extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55.
It's part of the Early English Texts Society series. The EETS was
still releasing books in the 1980's.
The online edition is part of the Corpus of Middle English Prose and
Verse.
http://www.hti.umich.edu/c/cme/ It's still ongoing.
Johnnae
Date: Wed, 16 Aug 2006 08:14:11 -0700
From: aeduin <aeduin at adelphia.net>
Subject: [Sca-cooks] Forme of Cury online
To: sca-cooks at ansteorra.org
Project Gutenburg has "Forme of Cury" online. This is the 1780
(according to a note) edition/translation by Samuel Pegge.
http://www.gutenberg.org/etext/8102
Some very familiar names were involved in producing this online edition.
aeduin
Date: Sun, 5 Nov 2006 19:49:34 +0100 (CET)
From: sera piom <serapiom74 at yahoo.it>
Subject: [Sca-cooks] Zambrini's edition of 'Libro della cucina' at
www.books.google.com
To: sca-cooks at lists.ansteorra.org
One of the early Italian culinary texts in a 19th century edition is
online at
Searching for both "Zambrini" and "cucina" should get you there.
As far as I can see, there are other old texts of culinary relevance,
e.g. the culinary section of the 'Menagier de Paris' (which is also
online in other places, though), early travelogues with culinary
content and a 16th German handbook on wine and beer.
Serafina
Date: Sun, 4 Feb 2007 20:35:35 -0500
From: Daniel Myers <edoard at medievalcookery.com>
Subject: [Sca-cooks] Transcription of Katherine Seymour Hertford's
commonplace book
To: SCA Cooks <sca-cooks at ansteorra.org>
I've finally finished my transcription project and have uploaded the
results.
"The commonplace book of Countess Katherine Seymour Hertford" (U. of
Penn. Ms. Codex 823) is a 16th century English bound manuscript which
included both culinary and medicinal recipes - over 170 recipes total.
The full text can be found at
http://www.medievalcookery.com/notes/mscodex823.txt
- Doc
Date: Mon, 05 Feb 2007 08:03:58 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Transcription of Katherine Seymour Hertford's
commonplace book
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Very interesting.
I wonder how UPa ended up with the manuscript.
I looked her up in case people don't recognize the name.
The best short bio for her is in the HRP website.
*Lady Catherine Grey *
Lady Catherine Grey (1540 - 1568) was the sister to Lady Jane Grey, and
led almost as tragic a short life. In 1554, she learnt that her father,
sister and brother-in-law had been executed after the ill-starred
attempt to place her elder sister on the throne. Under Queen Elizabeth
I, Catherine's position as the rival claimant (she was the granddaughter
of Henry VIII's younger sister Mary) rose once against to the surface.
Her clandestine marriage to Edward Seymour, Earl of Hertford, in 1560
did not help. Queen Elizabeth found out when Catherine's pregnancy
became to obvious to disguise, and both husband and wife were sent to
the Tower in September 1561. Catherine gave birth to a son, and, more
scandalously, managed to conceive again. Catherine and Edward were meant
to be kept apart, but the Lieutenant of the Tower, Edward Warner, had
allowed the young couple to meet in secret. Freed from the Tower into
house arrest in 1563, she died from tuberculosis in 1568, still
separated from her husband. See Historic Royal Palaces for more about
the prisoners kept in the Tower.
Off hand it looks to me like some of these recipes are out of Alessio.
I'll have to do a comparison later. "Docter Stevens water" [20v]
is interesting because Karen Hess in her notes to MWBofC only dated such
waters back to 1584. This would date it back another
16 years.
Johnnae
Daniel Myers wrote:
> I've finally finished my transcription project and have uploaded the
> results.
>
> "The commonplace book of Countess Katherine Seymour Hertford" (U. of
> Penn. Ms. Codex 823) is a 16th century English bound manuscript which
> included both culinary and medicinal recipes - over 170 recipes total.
>
> The full text can be found at
> http://www.medievalcookery.com/notes/mscodex823.txt
>
> - Doc
Date: Mon, 05 Feb 2007 16:26:53 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Transcription of Katherine Seymour Hertford's
commonplace book
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
You're right. I finally found the main catalogue record that
indicates that she donated it in 1992. It makes sense that
it came from her collection.
Johnnae
Terry Decker wrote:
> The Esther B. Aresty Collection was donated to the library at
> UPenn. The manuscript is probably part of the collection.
> Bear
>> I wonder how UPa ended up with the manuscript.
>> Johnnae
Date: Tue, 6 Mar 2007 19:10:38 -0800
From: Katherine Rowberd / Kirrily Robert
<katherine at elizabethangeek.com>
Subject: [Sca-cooks] Elizabethan/Jacobean recipe books back on line
To: sca-cooks at lists.ansteorra.org
Some time ago, when I moved continents, I took down my
elizabethangeek.com website -- running, at that time, on my server at
home on the end of my DSL line -- with the intention of bringing it
back up again fairly swiftly at a new hosting provider.
Unfortunately it took me a very long time.
However, I am now getting it all back together and I wanted to let you
know that the cookbooks I had transcribed are now coming back.
The following are up already:
Hugh Plat's "Delights for Ladies" (partial)
http://katrowberd.elizabethangeek.com/texts/delights.mhtml
Gervase Markham's "The English Housewife" (cookery section only)
http://katrowberd.elizabethangeek.com/texts/english-housewife/
I've got more to come, but I'll let you know when I've done it.
My apologies for the inconvenience; I know that many of you emailed me
asking where they'd got to, and I know I referred a lot of people to the
"wayback machine" (http://archive.org/), and my referer logs show that
many people used it, so I hope that was OK.
If anyone has links to those texts, note that their addresses have
changed, but that the old addresses will redirect. So if you'd like to
update your links, that'd be great, but if you don't, it'll still work.
--
Katherine Rowberd (mka Kirrily Robert)
katherine at elizabethangeek.com
http://katrowberd.elizabethangeek.com/
Date: Thu, 15 Mar 2007 18:35:02 -0800
From: "Ian Kusz" <sprucebranch at gmail.com>
Subject: Re: [Sca-cooks] Recipe Books
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
don't forget the gutenberg project; they have a number of old texts....
www.gutenberg.org/catalog/
including "the Forme of cury"
"The Closet of Sir Kenelm Digby Opened" mid-17th century
"De re coquinaria" in Latin
"Old Cookery Books and Ancient Cuisine" by W Carew Hazlitt
http://www.gutenberg.org/files/12293/12293-h/12293-h.htm
"English Housewifery" (published 1764)
"The Compleat Cook: Expertly Prescribing the Most Ready Wayes,
whether...." 1658
"The Queen-like Closet or Rich Cabinet" 1684
Anyway, maybe some of this'll help?
Date: Fri, 16 Mar 2007 07:12:56 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Recipe Books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Another easy way to get into the actual texts that are available online
besides what is available at Project Gutenberg is to bookmark and use
Cindy Renfrow's excellent site, esp.
http://www.thousandeggs.com/cookbooks.html
where she links to online historical culinary books & projects. These
are more likely to fit in with the requested parameters of 1400-1600.
Also see Professor Martha Carlin's Homepage at
where she lists culinary texts and resources from
the medieval through the early modern period.
Also see the articles "Online Sources for Recipes & Culinary Texts?
A Selective List for Sugar and Dessert Sites" and Online Sources for
Recipes & Culinary Texts: A Selective List"
in the Dec2005/Jan 2006 and Feb/March 2006 Citadel.
They are online at: http://chronicler.cynnabar.org/citadel/
Johnnae
Date: Sat, 26 May 2007 19:02:17 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Online Historic Cookbooks
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>
Came across this Foodie Blog.
http://theoldfoodie.blogspot.com/
Go down the right side and click on
Online Historic Cookbooks for a 13 page .pdf listing what's online
in cookbooks century by century.
Johnnae
Date: Mon, 11 Jun 2007 21:31:30 -0500
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: [Sca-cooks] New Address for Thomas
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Thomas Gloning has returned to the university in Giessen. HIs
collection of texts are now webbed at:
http://www.uni-giessen.de/gloning/
Bear
Date: Tue, 11 Sep 2007 09:52:11 -0700
From: "V A" <phoenissa at gmail.com>
Subject: Re: [Sca-cooks] Tudor cooking
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
On 9/11/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> A Proper Newe Booke of Cokerye appears in 1545.
That one's accessible online, in fact:
http://www.uni-giessen.de/gloning/tx/bookecok.htm
Vittoria
Date: Tue, 11 Sep 2007 13:12:05 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Tudor cooking
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
That's the later edition online and not the 1545. But having looked at
all the known copies on microfilm and EEBO they are pretty much the same.
This 1557/1558 (I provided the dates for Thomas in fact) FRERE text is
the one that was released in a new splendid edition a few years back. My review appears here:
http://dialup.pcisys.net/~mem/cambridge.html
Johnnae
V A wrote:
> On 9/11/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
>> A Proper Newe Booke of Cokerye appears in 1545.
>
> That one's accessible online, in fact:
> http://www.uni-giessen.de/gloning/tx/bookecok.htm
> Vittoria
<the end>