This is a source for pre-Elizabethan English recipes; thus, sugar is still a spice. The compiler states that the work was taken verbatim, except for errata, from the following material made available by the Early English Text Society: Harleian MSS 279 (about 1430 A.D.) and 4010 (about 1450 A.D.) in the British Museum and Ashmole MS 1429, Laud MS 553 and Douce MS55 (about 1450 A.D.), in the Bodleian Library. The work contains a 12 page glossary. This is helpful since the recipes appear in their original spelling, including thorns (þ) and all.

Purchased this book for 99cents, its in good condition but the dust jacket is torn. Why are d. jackets so important anyway? I don't' really care for them, I'd rather be able to admire my book and it's lovely cover, which is the reason I buy them anyway. Oh, that and to turn them into art projects.

A collection of recipes derived mostly from Harleian MSS. 279 and 1416, with some other material. The language is more or less that of the manuscripts, although spelling and punctuation have been regularised somewhat. No attempt was made to translate the recipes for modern kitchen use. Largely an armchair cook's book, of little use in any practical kitchen. ( )

Written in middle English with no redactions its a great source. ( )

Book Description: With Illustrations by Adams, Adrienne. New York: (1962). Scribners sm 4 to. 92 pp with index and glossary. Great color illustrations. FIRST EDITION. 92 pages, boards.