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| 001 | 8102 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133217.0 | ||
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| 008 | 260607r2005||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _aenm _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 |
_aPegge, Samuel, _d1704-1796 |
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| 245 | 1 | 4 | _aThe Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2005 |
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_a1 online resource : _bmultiple file formats |
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_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aWikipedia page about this book: https://en.wikipedia.org/wiki/The_Forme_of_Cury | ||
| 500 | _aRelease date is 2005-05-01 | ||
| 508 | _aProduced by Tobin Richard, Charles Franks, Greg Lindahl, Cindy Renfrow and the Online Distributed Proofreading Team. Corrections and additions by Greg Lindahl | ||
| 520 | _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.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCooking, English -- Early works to 1800 | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/8102 |
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_c50087 _d50087 |
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