Free Resources for Mediaeval Cooks

How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years of Recipes by David Friedman and Elizabeth Cook, 1988-2011

Free download at:
http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf


The Queens closet opened: incomparable secrets in physick, chyrurgery, preserving, candying, and cookery; as they were presented unto the Queen by the most experienced persons of our times, many whereof were honoured with her own practise, when she pleased to descend to these more private recreations. The fourth edition corrected, with many additions: together with three exact tables, one of them never before printed. Transcribed from the true copies of her Majesties own receipt books, by W.M. one of her late servants, London, 1658 Includes "A queens delight: or, The art of preserving, conserving, and candying; has separate dated title page, with imprint, printed by R. Wood for Nath. Brooke", on leaf L1r.
http://luna.folger.edu/luna/servlet/detail/FOLGERCM1~6~6~489175~134476:The-Queens-closet-opened--incompara#


A Delightful Daily Exercise for Ladies and Gentlewomen. by Murrell, John; London : Printed for the widow Helme, and are to be sould at her shop ..., 1617. - free download
https://www.loc.gov/item/65059509/


A 13th Century Andalusian Cookbook; website with index.
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm


Manual de mugeres en el qual se contienen muchas y diversas reçeutas muy buenas (Manual of Women in which is contained many and diverse very good recipes). Translation of an anonymous 16th century cookbook from Spanish into English.

http://www.larsdatter.com/manual.htm
Link to the original:
http://www.cervantesvirtual.com/servlet/SirveObras/01371074322363763092257/p0000001.htm 


The Viandier of Taillevent: An edition of all extant manuscripts, 1988, by Terrence Scully (Editor).
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
Available at Amazon.com

Le Viandier de Guillaume Tirel, dit Taillevent, 1892 - French edition (free download):
http://books.googleusercontent.com/books/content?req=AKW5Qae15dgKYzCbvKW0YU4QCU-UNy0x4pA0aPiC_V_7DLKFDcA9eV7KD0zrT0RIRj4W19aJ2rBAdwnewRmMXk4dcKP-PFifhT8HfDUGThWDf4AM8wXoKx7k7JXN3c43Mls6GkonwTo5h1NSXm35-txAssJuBiafVXqLQYefy1DV5xeyK9EPQIE0h-Yc_wBv7-5VkQKtUAEA9Mw0WkCNvAPmkK3Z71SYrEXzzlEEwZk2RAS2-twixCO1j-V0_eEtI9UoTa7I8n7I2KQCHP08GWyhglOiQHqUVacv8G5qKfGW11jBGANtEIM