Data comparisons
A comparison of ingredient use for selected items, compiled from the data below.
Source Data
Forme of Cury (England, 1390)
Liber cure cocorum (England, 1430)
Two Fifteenth-Century Cookery Books (England, 1450)
A Proper newe Booke of Cokerye (England, 1550)
The Good Housewife's Jewell (England, 1596)
Enseignements (France, 1300)
Du fait de cuisine (France, 1420)
Ouverture de Cuisine (France, 1604)
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