The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

by Alexis Soyer

In France, about 1350, the setier (about twelve English bushels) of—[XXX_43]

	£	s.	d.
Wheat was worth	0	0	7
Rye	0	0	3
Oats	0	0	2½
Beans	0	0	5
Peas	0	0	6
A Hogshead of Wine	0	4	7
A Load of Hay	0	1	10
An Ox	0	6	10
A Horse	0	11	6
A Calf	0	1	2
A Sheep	0	0	4
A Fat Pig	0	2	0
A Gosling	0	0	1
A Hen	0	0	0¾
100 Eggs	0	0	1½
1lb of Butter	0	0	3½
1lb of Honey	0	0	10½
1lb of Wax	0	1	10

Prices of a few articles in France during the 15th century:[XXX_44]

	£	s.	d.
1lb of Bread	0	0	0¼
1 Pint of Wine	0	0	0¼
1 Pint of Mustard	0	0	0¾
1 Bushel of Salt	0	0	2½
1lb of Pepper	0	0	2
1lb of Cinnamon	0	1	2
1lb of Bacon	0	0	0¾
A Pair of Pigeons	0	0	1¼
A Pair of Partridges	0	0	2½
A Cart-load of Wood (une voie)	0	0	8
A Sack of Charcoal	0	0	1
1lb of Candles	0	0	0½

In England, under the reign of Edward III., a royal proclamation fixed the price of the following articles:—[XXX_45]

	£	s.	d.
A Swan	0	0	4
A Porcelle	0	0	8
An Ewe	0	0	6
A Capon	0	0	6
A Hen	0	0	4
A Pullet	0	0	2½
A Poucyn	0	0	2
A Coney	0	0	4
A Teal	0	0	2
A River Mallard	0	0	5
A Snipe	0	0	1
A Woodcock	0	0	3
A Partridge	0	0	5
A Plover	0	0	3
A Pheasant	0	1	4
Twelve Eggs	0	0	1
Twelve Small Birds	0	0	1

The funeral repast of Sir John Redstone, Mayor of London, who died in 153l, occasioned the following expenses:—[XXX_46]

	£	s.	d.
Shipe Brede	0	7	5
7lbs of Sugar for the same	0	4	1
Two unces of Saffrun	0	2	0
Two unces of Clovys and Mace	0	1	8
Seven unces of Pepper	0	0	10½
Sixty Eggs	0	0	7½
Seven dysshes of Butter, at 4¼d. the gallone	0	3	3¾
Manchet Brede	0	1	0
400 of Peers	0	2	4
1lb of Bysketts	0	0	8
TO THE PYKE-MONGER.
Sixteen Pikes, at 1s. 4d. a piece	1	1	4
Eight roundes of Sturgeon	1	2	0
TO THE PULTER.
Six roundes of Brawne	0	11	8
Ten Swannes, at 6s. a piece	3	0	0
Two dozen of Quayles	0	10	0
Three dozen of Rabetts	0	6	6
Twenty-two Capons	0	12	10
Nine dozen of Pygeons, at 10d. per dozen	0	7	6
Four Gese	0	2	8
300 Eggs	0	3	9
TO THE BOWCHER.
A Surloyne of Beffe	0	2	4
Half a Vele (Calf)	0	2	8
Four Marybones	0	0	8
TO THE MYLKE-WYFFE.
Two Gallones and Six Dishes of Butter	0	4	2
Eight Gallones of Creme	0	4	0
Twelve Gallones of Curdde	0	1	6
TO THE BREWER.
Three Barrelles of Ale	0	11	0
A Kylderkyn of Bere	0	1	0
For Double Bere to the Tabull	0	0	4
Yest	0	0	4
TO THE VYNTENER.
Thirty two Gallones of Redde and Clarett Wyne, at 10d. per gallon	1	6	8
Three Gallones of Mackeray	0	0	4
A Rundlett of Muskadine	0	6	0
1lb of Bread	0	0	0¼
THE GROCER.
Six unces of Pepper	0	0	9
Four unces of Clovys and Mace	0	2	4
Two unces of Saffrone	0	1	10
18lb of Pruenes	0	3	0
8lb of Corans	0	1	8
6lb of Dates	0	2	0
11lb of Byskettes	0	0	10
12lb of Sugar	0	7	0
Five unces of Cynimion	0	1	3
Four unces of Gynger	0	0	6
THE BAKER.
Four busshelles of Chete, at 1s. 10d. the busshelle	0	7	4
For Hot Brede	0	4	0
For Fyne Flour	0	0	11
For Basterde Flour	0	1	10
THE CHAUNDELER.
A Peck and a-half of Salt	0	0	6
For Candelles	0	0	4
For Vennyger	0	0	4
For Vergeys	0	0	6
For Pack-threade and Mustarde	0	0	2
For Cappys (Capers)	0	0	2
For Lop of Pottes	0	0	8
For Hyer of Pottes	0	0	4
THE COOKE.
For hys labor and companye for eighteen messes of meat	0	15	0
For Yerbys	0	0	8
A Quarter of a Hundred of Fagottes	0	1	2
For Coles	0	1	6
Paide the turners of broches and skulyons, four of them	0	1	4