Forme of Cury(e)

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Forme of Cury(e) the title of the most famous and extensive English recipe collection of the 14th century, means ‘the proper method of cookery’. This compilation proclaims itself to have been made by ‘the chief Master Cooks of King Richard II’. There are numerous manuscripts, best collated and explained in the edition by Constance Hieatt and Sharon Butler (1985, in the book entitled Curye on Inglysch). Earlier editions were those of Pegge (1780) and Warner (1791, reprinted in facsimile 1981). Although there are other such compilations (see medieval cuisine: the sources) this gives the fullest and best impression of Anglo-Norman cuisine.