Ancient Cookery - Bibliography

The Hitchhiker's Guide to Ancient Cookery

Bibliography Recently (which is to say early Nov. 2005) someone suggested in email that a list of the sources used in the articles and their rough time periods might useful. I thought that was a good point.

Herewith is a bibliographical index to sources used in the HHGtAC. This sort is by order of appearance in the HHG. Other sorts may follow. Index is through article #39 as of 2 February 2006. (And the Article in the listing refers to the HHGtAC article in which the reference appears.)

A Proper Newe Booke of Cookery[of the sixteenth century]

Edited by Catherine Frances Frere, Cambridge: W. Heffer & Sons Ltd, 1913. At least two editions were originally published, one in 1575 and one in 1576.

Menus, Article 1
To Make a Tarte of Spinage, Article 3
To Make a Tarte of Spinage, Article 6
To Make a Tarte of Spinage, 12th Night Summary
Sorrel Sauce (From the notes), Article 4
Sorrel Sauce (From the notes), 12th Night Summary
To Make a Tarte of Borage Floures , Article 4

The Forme of Cury, A Roll of Ancient English Cookery

Edited by S. Pegge, London: J. Nichols, 1780. Original source c. 1390.

Leche Lumbard, Article 2
Mortrews, Article 17
Salat, Article 22
Salat, Article 26
Mylat of Pork, Article 26
Mylat of Pork, Article 27

Delightes for Ladies

by Sir Hugh Plat, London: Humfrey Lownes, 1609

59. To make Leach, Article 2
59. To make Leach, 12th Night Summary
13. To make tender and delicate brawne, Article 2
13. To make tender and delicate brawne, Article 6
13. To make tender and delicate brawne, 12th Night Summary
25. Mustard Meale, Article 2
25. Mustard Meale, 12th Night Summary
22. To make Ginger-bread, Article 5
23. To make dry Ginger-bread, Article 5
25. Mustard Meale, Article 6
19. To make bisket bread, Article 16
12. To make a Polonian sawsedge, Article 25
25. Mustard Meale, Article 26

The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened.

by Kenelme Digby, London: EC. for H. Brome, 1669

To souce turkeys, Article 3
To Stew a Rump of Beef, Article 10
To Stew a Rump of Beef, Event Recipe Summary
To Stew Apples, Article 11
To Stew Wardens or Pears, Article 11
To Stew Apples, Event Recipe Summary
To Stew Wardens or Pears, Event Recipe Summary
To Make Spinage-Broth, Article 12
To Make Spinage-Broth, Event Recipe Summary
To Make Bisket, Article 16
To Rost Wild-Boar, Article 22
To Rost Wild-Boar, Article 26
To Rost Wild-Boar, Article 27
My Lord Lumley's Pease-Porage, Article 22
My Lord Lumley's Pease-Porage, Article 26
To Make an Hotchpot, Article 28

Daz Buoch von Guoter Spise

Trans. by Alia Atlas 1993, The original manuscript is dated to between 1345 and 1354.

A good sauce, Article 3
A good sauce, 12th Night Summary

Two Fifteenth Century Cookery-Books

Edited by Thomas Austin, Oxford: University Press, 1888 and 1964.

Harlein MS 279, c. 1420
- Longe Fretoure, Article 4
- Fretoure, Article 4
- Longe Fretoure, Article 6
- Fretoure, Article 6
- Longe Fretoure, 12th Night Summary
- Fretoure, 12th Night Summary
- Mortrewys de Fleyssh, Article 17
Harlein MS 279, c. 1420
- Morteus de Chare, Article 17

Gourmet's Basic French Cookbook

Louis Diat, Weathervane Books, 1961, 1990

Comparison of Fritter Batter, Article 4

Alexandre's Unattributed Inventions

Stuff I have scribbled down that I don't know the origin of or modifications of recipes made for various reasons.

Marinated Mushrooms (Mushrooms Alexandre), Article 7
Marinated Mushrooms (Mushrooms Alexandre), Article 26
Glires Falses, Article 34

Elinor Fettiplace's Receipt Book

Edited by Hilary Spurling, 1986, Salamader Press, London, Original dated to 1604.

To Dres Artichocks, Article 9
To Keep Hartichocks All the Yeare, Article 9

Ancient Cookery

Printed by John Nichols, 1790. Original dated to early 15th century, probably transcribed from earlier originals.

Tart on Ember-Day, Article 12
Tart on Ember-Day, Event Recipe Summary

Le Menagier De Paris

Trans. by Janet Hinson, 1988. Original dates to 1395

Mushrooms ..., (Mushroom pasty) Article 14
Comment on Salted Meat, Article 21

The Vivendier

Trans. and Edited by Terrence Scully, 1997, Prospect Books, Totnes. Original is dated to 15th Century.

Votte Lombarde, Article 15
Brouet rousset, Article 15
Pour farsir oes, Article 20
Comment on Salted Meat, Article 21

The English Housewife

Gervase Markham, 1615. Edited by Michael R. Best, 1986, McGill-Queen's University Press, Montreal.

II.32 To make the best white puddings, Article 19
To make gingerbread, Article 23
To make the best jumbles, Article 24
To make finer jumbles, Article 24
To make spice cakes, Article 29

The French Cook

François Pierre, La Varenne, translated into English in 1653 by I.D.G. Introduction by Philip and Mary Hyman, Southover Press, Lewes, East Sussex, 2001.

1-4.Potage of Ducks with Turnips, Article 20
1-4.Potage of Ducks with Turnips, Article 22
1-4.Potage of Ducks with Turnips, Article 26
1-4.Potage of Ducks with Turnips, Article 27
5-4.Pasty of Gammon, Article 20
5-4.Pasty of Gammon, Article 22

Traité de Cuisine

Trans. by Janet Hinson, 1988. Original dates c. 1300

Comment on Salted Meat, Article 21

Encyclopedia of Cooking

Uncredited contributor(s), 1985, Exeter Books (Simon&Schuster), New York

Salting/brining/pickling Meat, Article 21
Salting/brining/pickling Meat, Article 26

The Accomplisht Cook

Robert May, 1st Edition 1660, source is 1685 edition. (More to come)

To make Sugar-Cakes or Jambals, Article 24

De re coquinaria

Apicius, c. 4th Century, by way of "A Taste of Rome", by Ilaria Gozzini Giacosa, trans. from Italian by Anna Herklotz

Faseoli virides et Cicer, Article 32
Melones, Article 32
Agnus crudus, Article 32
Lucanicae, Article 34
Sauce for chicken, Article 37
Marinated Mushrooms, Article 37
Betas Elixas, Article 37
Carrots with cumin sauce, Article 37
the cumin sauce, Article 37
Pisces Oenoteganon, Article 37
Patina de piris, Article 37

De agricultura

Cato, c. 200 BC, by way of "A Taste of Rome", by Ilaria Gozzini Giacosa, trans. from Italian by Anna Herklotz

Savillum, Article 32

Appendix Vergiliana

Virgil(disputed sometimes), c. 0 BC, by way of "A Taste of Rome", by Ilaria Gozzini Giacosa, trans. from Italian by Anna Herklotz

Moretum, Article 34

Miscellaneous Sources

Posca, Article 37. (Recipe courtesy of Her Excellency Mistress Merlynia of Rivenoak)

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Comments are welcome.

Alexandre Lerot d'Avigné, Jeff Berry, nexus@panix.com