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Culinary recipes from Manuscript Pepys 1047 'Miscell. of Receipt's/M.S.S. Temp. R. Ed. 4', a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.

Gentyll manly Cokere

About This Translation

All original 15th century recipes are from Manuscript Pepys 1047.

The facsimiles of the original recipes are from Gerald A. J. Hodgett's  1972 translation, Stere Htt Well.

All transcriptions, translations and modern versions are © 2002-2009 by James L. Matterer.

Footnotes appear in (red).

WORK IN PROGRESS

The title of this new edition of MS Pepys 1047 is derived from the opening line of the section of the MS which contains the culinary recipes:

"Gentyll manly Cokere and copyd of the Sergent to the kyng"

The recipes are numbered by the order in which they appear in the original manuscript.

1. To make a stew of flesh - beef and chicken stewed in wine, herbs, and spices.

BIBLIOGRAPHY

Hodgett, Gerald A. J. Stere Htt Well. A book of medieval refinements, recipes and remedies from a manuscript in Samuel Pepys' library. London: Cornmarket Reprints in association with the Master and fellows of Magdalene College Cambridge, 1972.

Other sources used in translating:

Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Middle English Dictionary. University of Michigan Press. <http://ets.umdl.umich.edu/m/med/>

Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

Scully, Terence. The Vivendier. Devon: Prospect Books, 1997.

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