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July 3rd, 2009
 | 07:07 pm - Finally, new translated recipes from manuscript KANTL Gent 15
April 2006 was the last update on my edition of medieval cookbooks on my site. A lot has happened to me in the meantime (move to another village, illness) which caused this project to slide into the background.
Because it has been such a long time, I'll recapitulate.
There are three more or less medieval manuscripts with culinary recipes in Middle Dutch, all three dating from shortly before and a bit after 1500. My ongoing project is to publish these texts straight from the manuscripts ( NOT copied from older modern editions), and accompanied by translations in modern Dutch and English, and a glossary.
The first of these manuscripts, Wel ende edelike spise (UB Gent 1035) in 1872 by C.A. Serrure. It has a total of 62 recipes divided over two chapters. The online edition of this manuscript is completed.
The second manuscript is in fact a collection of four small manuscripts, bound together not too long after their coming into existence. The introduction to this convolute can be found here. The first three manuscripts, with culinary recipes, were edited in 1986 by W.L. Braekman, in two seperate publications. My edition of the first part (92 recipes) is completed. The second part is a WIP wich has been on hold for over three years now, but I hope to complete it this summer. It has a total of 206 recipes. The third part, with 122 recipes, will follow, and maybe also the fourth part with medical recipes. That part has never been published, as far as I know.
The third manuscript, UB Gent 476, was published most recently, in 1989 (2nd edition 1998) by R.Jansen Sieben and J.M. van Winter. That will be completed last.
I now present to you recipes 66-80 of the second volume of ms KANTL Gent 15.
There is one recipe for hypocras, slightly different from the one from the Ménagier de Paris on my site. There is a recipe for a celebratory cake ('Iaers coeck'), and there are several recipes with fruit (pie, jelly, custard). The pie recipes are remarkable because the crust is not made from dough, but from (hollowed?) flat bread.
I promise that the next update will be sooner than 2012.
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