The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390

A medieval collection of practical recipes and culinary instructions drawn from a royal household, organized by dish type and preparation methods for meats, sauces, pies, sweets, and preserved foods. An antiquarian introduction situates the material within a broader history of cookery, surveying classical, insular, and continental influences and administrative kitchen offices. Procedural recipes reflect period ingredients, techniques, and occasionally the ceremonial or household context of service. Supplementary editorial notes and a glossary clarify obsolete terms and measurements, so the volume serves both as a working kitchen manual and as a record of elite dining practices and food terminology.