Take a Thousand Eggs or More

by Cindy Renfrow

A Translation of Medieval Recipes from Harleian Ms. 279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms.

Genres: Cooking, Cookbooks, History, Reference, Nonfiction, Food and Drink, Historical

640 pages, Paperback

First published December 1, 1990

Reviews

[Redsteve · Rating 4 out of 5]

With no exaggeration, this book is the bible of late Medieval cooking. A two-volume set - the first book has the recipes in three formats: original text, modern English translation, and instructions for preparing each dish in a modern kitchen; the second has only the original and translated versions, but does include some suggestions for converting period recipes to modern techniques. A reader will find a WIDE range of recipes here, from the simple (scrambled eggs) to some highly complicated illusion foods, with foods split between "flesh" days (with many domestic and game animals, as well as organ meats, eggs and cheeses) and "fish"Lenten days (fish, vegetables, flowers, and fruits - often with substitutions converting meat/dairy dishes to ones suitable for Lenten repasts). The glossaries not only cover translations of period cooking terms, but suggested (modern) substitutions and warnings about ingredients that we now know are toxic. The first volume has sections going into specific ingredients (e.g. saffron, salt). The second volume also includes menus for assorted 15th Century MS.

[Natalie · Rating 4 out of 5]

interesting

[Micaylah · Rating 5 out of 5]

Cindy's books are a must-have for any serious culinary historian.

[Shawn Miles · Rating 5 out of 5]

Best historical cookbook I've ever seen from the 1400's Europe. The original recipe and the translation to the best of the authors ability is listed. No long winded filler just to fill the page just here is the recipe kind of a book.

Its no none sense kind of a book.