https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F8%2FenTranslations:English cuisine/8/en - Revision history2026-07-14T09:06:45ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/8/en&diff=151321&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:23Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>English cooking has developed over many centuries since at least the time of ''[[The Forme of Cury]]'', written in the [[Middle Ages]] around 1390 in the reign of [[Richard II of England|King Richard II]]. The book offers imaginative and sophisticated recipes, with spicy [[sweet and sour]] sauces thickened with bread or quantities of [[almond]]s boiled, peeled, dried and ground, and often served in [[pastry]]. Foods such as [[gingerbread]] are described. It was not at all, emphasises [[Clarissa Dickson Wright]] in her ''[[A History of English Food]]'', a matter of large lumps of [[roast]] meat at every meal as imagined in [[Hollywood films]].</div>FuzzyBot