One for the cooks

[griff]

from another forum


guardian.co.uk,
Monday September 22 2008 13:58 BST

Library to share 14th-century royal cookbook online
Collection of recipes compiled by King Richard II's cooks among several
works being digitised for viewing on internet

A rare medieval cookbook is to be digitally photographed page by page and
the results uploaded to the internet for gourmands around the globe to study.

Forme of Cury, a recipe book compiled by King Richard II's master cooks in
1390, details around 205 dishes cooked in the royal household and sheds
light on a little-studied element of life in the Dark Ages.

Written in Middle English, it contains the instructions for creating
long-forgotten dishes such as blank mang (a sweet dish of meat, milk, sugar
and almonds), mortrews (ground and spiced pork), and the original quiche,
known in 14th century kitchens as custard.

It is one of 40 literary treasures being made freely available on the
internet for the first time by the University of Manchester's John Rylands
University Library.

http://www.guardian.co.uk/uk/2008/sep/22/10?gusrc=rss&feed=technologyfullDoc

[pmel018]

Hi Guys
there was a TV show using this manuscript just recently. It was hosted by the surviving member of "Two Fat Ladies". She cooked a number of dishes and tested them on a panel of historians and food experts. All were judged to be delicious, if a bit 'different' .
Phil

[stephan]

blank mang is pretty nice

[anglosaxonz]

A type of blanc Mange reciepe we used was a chicken Dish - using Almon milk to cook chicken breast, after boiling Almonds and rice together reserve liquid until rice is cooked reserve flluids and Poach chicken breast in the liquid by boiling until cooked

a most helpful site is
The book of gode cookery
www.godecookery.com
has some good reciepes and a more modern translation to help the inexperianced cook or those of us that dont want to try to figure out how much of what to put im


if your after a good recipe for butter
You could also try using Clarified Herb butter...
melt the butter down skim off the white stuff.. and whatever herbs you like and cool back down its harder then normal butter to start with but melts faster