Originally published in 1937, the text used is from the first of two fifteenth-century cookery books edited by Thomas Austin and published in 1888 for the Early English Text Society. The recipes are presented as they would have been at the time of original publication, with the exceptions of a few modern words, which have been substituted and occasional alteration made in spelling and punctuation. A diverse range of recipes is included, ranging from 'Gyngerbrede' to 'Flowrys of hawthorn', most of which give attention to and place emphasis on spices. This book will be a valued gem in the historical landscape of culinary arts, shedding much light on the history of food preservation and consumption in Roman Britain through to the Middle Ages, and will be greatly appreciated by anyone interested in British cuisine, British history and historical linguistics.
