Proper Newe Booke: Table of Contents

F3 'Proper New Book of Cookery' Table of Contents

Welcome to FabulousFusionFood's Proper Newe Booke of Cookerye, Table of Contents — Here you have a table of contents for the Tudor volume, The Proper Newe Booke of Cookerye. The version presented here is from 1557, but the book itself dates back to at least 1545. Here you will find a facsimile of the original title page as well as information on the proper seasons for meats as well as appropriate dishes to serve at various Tudor meal courses. I have used a special font to present the recipes in as close a form to the original as possible as well as side-by-side updates of the text to modern English orthography. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

These pages have been written to be as close to the font styles of the late mid 15th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original (so has the curved r-rotunda), as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters. Though the original volume did not have a table of contents, I have created this to help modern readers navigate the book.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from the original manuscript, rendered in an early Elizabethan style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.

The Proper New Book of Cookery: Table of Contents

The Table Proper Newe Booke of Cookerye,	The Table The Proper New Book of Cookery,
A Pꝛoper newe Booke of Cookerye, Frontispiece	A proper new Book of Cookery Frontispiece
Meates and theyr Seasons	Meats and their Seasons
The oꝛder of meates, howe they muſte be ſerued at the Table	The order of meats and how they must be served at Table
The fyꝛſte courſe	The First Course
The ſeconde courſe	The second course
The fyꝛſte ſeruice at ſupper.	The first service at supper
The ſeconde coorſe.	The second course
Seruice foꝛ fyſhe dayes	Service for fish days
The ſeconde coorſe.	The second course
To dꝛeſſe a crabe.	To dress a crab.
To make a ſtewed bꝛoath foꝛ Capons, mutton, beyfe oꝛ any other hoate meate, and alſo a bꝛoathe foꝛ al maner of freſhe fyſhe.	To make a stewed broth for Capons, mutton, beef of any other hot meat, and also a broth for all manner of fresh fish.
To make Pyes.	To make Pies.
To bake Veneſon.	To bake Venison.
To rooſte Veneſon.	To roast Venison.
Chekins vpon ſoppes.	Chickens upon sops.
A Pyke ſauce foꝛ a Pyke, Bꝛeme, Perche, Roche, Carpe, Eles, Floykes, and al maner of bꝛouke fyſhe.	A Pike sauce for a Pike, Bream, Perch, Roach, Carp, Eels, Flounders, and all manner of edible fish.
To make a Cuſtarde.	To make a Custard.
To make cleare Jellye.	To make clear Jelly.
To make a dyſche full of Snowe.	To make a dish full of Snow.
To frye Beanes.	To fry Beans.
To make Panne puffe.	To make Pan Puff.
To make Blewe manger.	To make Blank Manger.
To make Pyes of grene apples.	To make Pies of green apples.
To bake chekins in lyke paeſt.	To bake chickens in the same crust.
To bake pygeons in ſhoꝛt paeſte as ou make to youre baken apples.	To bake pigeons in shortcrust pastry, the same as used for bake apples.
To make vautes.	To make vautes.
To make peſcoddes.	To make pescoddes.
To make ſtocke frytures.	To make stock fritters.
To ſtewe Trypes.	To stew Tripe.
To make a pye of alowes.	To make a pie of aloes.
To make ſhorte paeſt foꝛ tarte.	To make short paste for tarts.
To make a tarte of beanes.	To make a tart of beans.
To make a tarte of goF;eberies.	To make a tart of gooseberries.
To make a tarte of medlers.	To make a tart of medlars.
To make a tarte of damF;ons.	To make a tart of damsons.
To make a tarte of boꝛage floures.	To make a tart of borage flowers.
To make a tarte of marigoldes, pꝛymroF;es, oꝛ couF;lips.	To make a tart of marigolds, primroses, or cowslips.
To make a tarte of F;trawberyes.	To make a tart of strawberries.
To make a tarte of Cheryes.	To make a tart of Cherries.
To make a tarte of F;pinage.	To make a tart of spinach.
To make a tarte of CheF;e..	To make a tart of Cheese.
To make a F;tewe after the guyF;e of beyonde the Sea.	To make a stew of the foreign fashion.
To make egges in moneF;hyne.	To make eggs in moonshine.
To make an ApplemoyF;e.	To make Applemuse.
To frye Trypes.	To fry Tripe.
To make a tarte of Pꝛunes.	To make a tart of Prunes.
To make a couer tarte after the frenche faF;hyon.	To make a cover tart in the French manner.
To F;tewe capons in whyte bꝛothe.	To stew capons in white broth.
Foꝛ GuF;F;et that may be another potage.	For Gusset that may be another pottage.
To make a whyte bꝛoathe.	To make a white broth.
Another bꝛoath with longe woꝛtes.	Another broth with long greens.
To make a fraF;ye at nyght.	To make a frayse at night.
To make Shoes.	To make Shoes.
To make Poꝛraye.	To make Purée.
To F;tewe bones oꝛ griF;tels of biefe.	To stew bones or gristles of beef.
Foꝛ to F;tewe Mutton.	For to stew Mutton.
To F;tewe F;tekes of mutton.	To stew steaks of mutton.
Foꝛ to make wardens in conF;erue.	To make wardens in conserve.

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