Photograph: University of Manchester John Rylands University Library
I've recently added a transcription of Forme of Cury to the website. This transcription (based on John Rylands University Library, English MS 7) is not really a huge contribution to the field of food history. After all, John Rylands University already has put the images of the manuscript online, and Pegge's edition of Forme of Cury is already available online as a PDF of the printed book, and as plain text.
Still, as I noted in an earlier post, there are some differences between this manuscript and the Pegge edition, so having the information in a form that's easy to work with should be beneficial to the serious medieval food geek.
I'll be indexing the text and adding it to the Medieval Cookbook Search soon, and in a week or so (with luck) will cross-reference the recipes with those in the Pegge edition.