Ginger Sauce

This recipe taken from Forme of Curye, ab. 1390 A.D. (Page 67r & 67v). The images below are from the original manuscript as digitized by the John Rylands University Library and the 1780 printing edited by Samuel Pegge.

Original Recipe:


Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth.

My Translation:


Take white bread and pare it clean and soften it in vinegar, grind it up with the vinegar and powdered ginger and salt, draw it through a strainer and serve forth.

My Interpretation:

Place white bread into food processor and pulse until fine bread crumbs are made. Add vinegar, ginger and salt and process mixture, adding water until desired consistency is achieved.

Notes on the Transcription & Translation:

The original text and transcription preserve the shorthand of writing that was common practice in the late 14th century. I have taken the liberty of spelling each word fully in my transcription for clarity.


Media Information. Digital image. Gyngener. The John Rylands University Library, Jan. 2009. Web. 18 Jun. 2012. <>. This is a digitized image of page 67r & 67v of the Forme of Cury housed at The John Rylands University Library in Manchester, England. This codex, written on vellum, dates from the late 14th century.

Pegge, Samuel, ed. Forme of Cury London: Society of Antiquaries, 1780. The Forme of Cury. Greg Lindahl. Web. 12 Mar. 2012.

Pegge, Samuel. The Forme of Cury. London: J. Nichols, 1780. Google Books. 5 Mar. 2009. Web. 18 June 2012. <>.

Pegge, Samuel, ed. The Forme of Cury The Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge. Project Gutenberg, May 2005. Web. 12 Mar. 2012. This is the transcription of Forme of Cury of the Samuel Pegge edition originally published in 1780.