The best one of them all: Two fifteenth-century cookery-books, Harleian ms. 279 (ab.1430) & Harl. ms. 4016 (ab. 1450) with extracts from Ashmole ms. 1429, Laud ms. 553 & Douce ms. 55
I'm in love.
I actually already have a book that contains Harleian recipes, but I'm not sure if they are all there and in original form. I'm disagreeing with one interpretation the author has made of a recipe, so I have to try it both ways and try to dig a little deeper. That shall be my first A&S50 challenge entry.
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