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15th Century Medieval Cookery Vol 2: Kalendare De Potages Dyvers 1430-1440

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by Robert Morris
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.

Kalendare de Potage Dyvers = diverse pottages

From the introduction:

“Pottages are dishes ranging from soup to stew. These recipes are taken from Haeleian MSS 279 in the British Library as transcribed by the Early English Text Society. For each recipe the original is given followed by a translation into modern spelling with occasional grammatical updating. A list of ingredients follows, and a set of steps to reproduce the recipes.”

Staplebound pamphlet. 36 pages.

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