01836cam a22003133u 45000010005000000030007000050050017000120060002000290070005000310080041000360400011000770410022000880500007001101000030001172450083001472640051002303000047002813360026003283370026003543380036003805000084004165000031005005080163005315200680006945340045013746530044014198560042014639990017015058102UtSlPG20260610133217.0mcr n260607r2005||||utu|||||o|||||||||||||| d  aUtSlPG 7aenaenm2iso639-1 4aTX1 aPegge, Samuel,d1704-179614aThe Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 1aSalt Lake City, UT :bProject Gutenberg,c2005  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aWikipedia page about this book: https://en.wikipedia.org/wiki/The_Forme_of_Cury  aRelease date is 2005-05-01  aProduced by Tobin Richard, Charles Franks, Greg Lindahl, Cindy Renfrow and the Online Distributed Proofreading Team. Corrections and additions by Greg Lindahl  a"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.)  nOriginal publication data not identified  aCooking, English -- Early works to 180040uhttps://www.gutenberg.org/ebooks/8102  c50087d50087