Cooking the Baumfylde Manuscript Abstract
Marissa Nicosia, The Pennsylvania State University – Abington College
What would happen if we approached the Baumfylde manuscript as a cookbook? This essay takes up that question by first considering cooking as a method for manuscript study and then providing updated recipes from the Baumfylde manuscript. A cross between a critical edition and a mini-cookbook, my contribution provides readers with transcribed recipes, historical background information, and updated recipes that are ready to use in a modern kitchen. Recipes include Sassages (sausage patties), Pickled Cucumbers, White Hippocras (white wine milk punch), and Bisket (cookies).