These pages have been written to be as close to the handwritten 14th century original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the thorn ( þ) symbol for the 'th' sound.

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 manuscripts, and is rendered in the Palemonas MUFI font (which can be downloaded via this link), if this page is not working for you, then please download and install the font. Every recipe is presented, accompanied with a translation into modern English. I am also working on providing a modern redaction for each recipe. For convenience, the manuscript has been broken into seven parts, each of 30 recipes and you can use the links below to navigate the various parts:

The full contents of the scroll start below. To navigate to a particular recipe simply click on the Roman numerals to the right of the recipe title, which will take you to that recipe and its English translation.