The recipes that form the subject of this edition have been taken from four manuscripts: British Library Additional 14912 (BLAdd), Cardiff 3.242 (Hafod 16, Card), Oxford Bodleian Rawlinson B467 (Rawl), and Oxford Jesus College 111 (the Red Book of Hergest, RBH). All four manuscripts are roughly contemporary, all dating from the end of the fourteenth century or the beginning of the fifteenth.1 I…