Take a thousand eggs or more
Subtitle: a translation of medieval recipes from Harleian MS. 279, Harleian MS. 4016, and extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes adapted for modern cookery
By: by Cindy Renfrow.
Contributors: British Library.
Edition: 2nd ed.
Publisher: C. Renfrow
Published: 1997
Place of publication: [United States]
Language: eng
Subjects: Cookery, English -- Early works to 1800; Manuscripts, Medieval -- England; Cookery, Medieval -- Sources
Notes: Includes bibliographical references (v. 2, p. 362-364) and index.
"Features: full original texts with simultaneous Modern English translations; Over 100 modernized recipes; More than 20 newly adapted recipes; Sample feast menus; Two glossaries; Expanded how-section; All lavishly illustrated with period woodcuts; Full indexed"--Cover p. [4].