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A Noble Boke of Cokery
- Year
- c.1500
- Era
- 16th century
- Origin
- England · Europe
- Language
- English
- Category
- English pre-1800
A Noble Boke of Cokery stands among the earliest printed cookery books in the English language, issued in England around the turn of the sixteenth century. Its recipes draw substantially on the manuscript traditions of late medieval royal and noble households, preserving dishes prepared for grand feasts. The compilation marks an important transition from handwritten culinary manuscripts to print, securing a record of medieval English gastronomy for later readers.
Cooking from this book
Blancmange
Signature dishA pale, almost luminous dish of pounded capon or chicken folded into thickened rice and almond milk, sweetened and often perfumed with rose, blancmange is among the most emblematic preparations of this collection. It speaks directly to the book's roots in late medieval royal and noble kitchens, where whiteness signalled refinement and costly ingredients announced status. Served at feasts across Europe, it captures the courtly ambition that runs through these early English household recipes.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
