MobileRead Forums - View Single Post - Reference Francatelli, C E: A Plain Cookery Book for the Working Classes, v.1, 25 July 2007

mogui · 08-02-2007, 08:20 AM

Readers here might want to check out this Project Gutenberg text:
Title: The Forme of Cury

Author: Samuel Pegge

Release Date: May, 2005 [EBook #8102]
[Yes, we are more than one year ahead of schedule]
[This file was first posted on June 15, 2003]

It is an even older cookbook.

FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.

Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward
put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3]
take brawn of Capouns, or of hennes. soden & drawe [4] it smale.
after take mylke of Almandes. and put in to þe Ryys & boile it. and
whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel
chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe
pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part,
put þerin almandes. fryed in white grece. & dresse it forth.

[1] blank maunger. Very different from that we make now. V. 36.
[2] fyre fort. strong fire.
[3] ssithen. then.
[4] drawe. make.
[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V.
Gloss.
[6] mung it fynelich' wel. stir it very well.
[7] sit not. adheres not, and thereby burns not. Used now in the
North.

Oh, the spellchecker hates it! There are a few words we will recognize as French. These days, we mung something by a different method. This "þ" character seems equivalent to "th". You will notice that spelling is inconsistent between recipes.

08-02-2007, 08:20 AM	#6
mogui eNigma Posts: 503 Karma: 1335 Join Date: Dec 2006 Location: The Philippines Device: HTC G1 Android FBReader	Readers here might want to check out this Project Gutenberg text: Title: The Forme of Cury Author: Samuel Pegge Release Date: May, 2005 [EBook #8102] [Yes, we are more than one year ahead of schedule] [This file was first posted on June 15, 2003] It is an even older cookbook. FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII. Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] take brawn of Capouns, or of hennes. soden & drawe [4] it smale. after take mylke of Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it forth. [1] blank maunger. Very different from that we make now. V. 36. [2] fyre fort. strong fire. [3] ssithen. then. [4] drawe. make. [5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. Gloss. [6] mung it fynelich' wel. stir it very well. [7] sit not. adheres not, and thereby burns not. Used now in the North. Oh, the spellchecker hates it! There are a few words we will recognize as French. These days, we mung something by a different method. This "þ" character seems equivalent to "th". You will notice that spelling is inconsistent between recipes.