Back Wīse Fȳrgearwunge ANG The Forme of Cury Catalan The Forme of Cury Danish Forme of Cury German The Forme of Cury Esperanto The Forme of Cury Spanish The Forme of Cury French שיטת הבישול (ספר) HE The Forme of Cury ID The Forme of Cury Italian
 A page from late 14th-century manuscript in the John Rylands Library, Manchester[a] | |
| Author | The master cooks of King Richard II |
|---|---|
| Translator | Samuel Pegge |
| Language | English |
| Subject | Cookery |
| Publisher | Richard II of England |
Publication date | c. 1390 |
| Publication place | England |
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".[3][4] The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves.
- ^ "The Forme of Cury". Project Gutenberg. Retrieved 17 March 2016.
- ^ "cury". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/1060805612. (Subscription or participating institution membership required.)
- ^ Hieatt & Butler 1985, pp. 20–30
- ^ Hieatt 1988, pp. 45–52
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