Pegge, Samuel,  1704-1796 <br/><br/>
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 

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<br/><br/> Wikipedia page about this book: https://en.wikipedia.org/wiki/The_Forme_of_Cury  Release date is 2005-05-01 
<br/><br/>Produced by Tobin Richard, Charles Franks, Greg Lindahl, Cindy Renfrow and the Online Distributed Proofreading Team. Corrections and additions by Greg Lindahl  Produced by Tobin Richard, Charles Franks, Greg Lindahl, Cindy Renfrow and the Online Distributed Proofreading Team. Corrections and additions by Greg Lindahl 
<br/><br/> "The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390" is a collection of medieval English recipes compiled around 1390. Attributed to the chief Master Cooks of King Richard II, this cookbook reveals the elaborate culinary world of medieval England. It contains the earliest known English recipes for macaroni and cheese, and first mentions ingredients like olive oil, cloves, and mace. The recipes emphasize visual spectacle through vibrant colors and gilding, while showcasing influences from Italian, Arabic, Spanish, and Portuguese cuisines—featuring everything from pasta dishes to roasted whale. (This is an automatically generated summary.) 
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<br/><br/><label>Subjects--Index Terms: </label>Cooking, English -- Early works to 1800 
<br/><br/><label>LC Class. No.: </label>TX