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 nearly 100 recipes adapted for modern cookery
By: by Cindy Renfrow.
Contributors: British Library.
Publisher: C. Renfrow
Published: 1990
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.