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Medieval cuisine; Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes
Bald's eyesalve is an early medieval English medicine recorded in the 10th-century Anglo-Saxon Bald's Leechbook. It is described as a treatment for a " wen ", a cyst or lump in the eye. The ingredients include garlic, another Allium (it is unclear which), wine and bovine bile, crushed and mixed together before being left to stand for nine days.
Cameron notes, "this separation of external and internal diseases may be unique in medieval medical texts". [5]: 42 Cameron notes, "in Bald's Leechbook is the only plastic surgery mentioned in Anglo-Saxon records". [5]: 169 The recipe in question prescribes surgery for a cleft lip and palate. [6]: vol I ch 13 p57 [7]: vol I ch 13 p56
Dating from the early thirteenth century, the Libellus is considered to be among the oldest of medieval North-European culinary recipe collections. The 2 Danish manuscripts K and Q [1] are rough translations of an even earlier cookbook written in Low German, which was the original text that all the four manuscripts are based on. The cookbook ...
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
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The Good Huswifes Jewell gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry, damson, pear, and mulberry.For stuffing for meat and poultry, or as Dawson says "to farse all things", he recommends using the herbs thyme, hyssop, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in the ...