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. ************************************************************************ 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 ************************************************************************ 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 frwen", '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 Mnagier 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 Kochbcher', 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 "Kchenmeisterei") 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: http://gallica.bnf.fr 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 "Dchargement de l'ouvrage" and chose "La 1re page" and "Jusque ! 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 http://blpc.bl.uk/ National Sound Archive Catalogue (Cadensa) http://cadensa.bl.uk/ 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. http://scout.cs.wisc.edu/ 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" http://www.thousandeggs.com 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. http://www.uwm.edu/~carlin/ 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 [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 http://wwwlib.umi.com/eebo/ 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 http://culinaryhistory.org/ 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 d. 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 th, du caff et du chocolat pour la prservation et pour la gurison des maladies [Texte imprim] / par Mr de Blgny" (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 http://www.uwm.edu/%7Ecarlin/ #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 http://gallica.bnf.fr 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 rceptuaires [Document lectronique] ; Le plaisant jardin des receptes Type de ressource lectronique : Donnes textuelles Publication : 1995 Description marielle : 244 p. Note(s) : Reproduction : Num. BNF de l'd. de , Cambridge (Mass.) : Omnisys, [ca 1990] (French books before 1601 ; 451.1). 1 microfilmReprod. de l'd. de, Anvers : Jehan Richart, 1552 Sujet(s) : Mdecine -- 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 http://www.uwm.edu/~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 Fossati's 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 http://www.books.google.com 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 o