DA/4/1/5/2

DA/4/1/5/2

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Household Account Roll of R[obert de Cardeville], 1256-1257

29 Sept 1256 - 30 Sept 1257

1 roll

Account roll of R[obert de Cardeville], treasurer of the Cathedral for the daily expenditure on food and provisions for his household, 29 Sept 1256-30 Sept 1257 ('Saturday in Morrow' of Michaelmas to Michaelmas Day next following). The roll also records where each day was spent. The accounts reveal that Robert was constantly on the move, traveling in particular to Winchester and London. He was in Canterbury on 11 March 1257, presumably for the consecration of Giles de Bridport as bishop of Salisbury. As well as expenditure on the household there are several examples of gifts of food both by and to the treasurer. A transcript by Professor C M Woolgar is available (stored with document).. Further details on one short section: account for the week beginning Sunday [Die dom[ini]ca] the feast day of St Agnes [21 Feb] at Hursley [Hants]. Firstly the previous account is settled with the Treasurer [Dom[inus] paying Colin, his clerk, the balance owed of 3s 31/2d. On the same day in bread 6d; in ale 1d; in great meat [carne g[ro]ssa ie beef mutton or pork] 13d; in hens [gallin[is] 10d; in the evening [s[er]o] at Winchester [the previous place visited] in bread 4d; in ale 51/2d; in candles 1/4d; in 51/2 bushells of oats [aven[arum] for 10 horses 161/2d; in hay [feno] for the same number of horses 4d; in one pound of was 5d. Total 5s 4d1/4d. On the Friday [Die Ven[er]is] the food consumed included herring [allec[iis], plaice [plec’ for platessis] and Ling, reflecting the custom of it being a meatless day. On the following Sunday the Justices of the Forest were entertained at the considerable expense of 49s 83/4d: the fare included broth [potag[io], meat, eggs [ovis], spiced sauces [salsam[en]tis]; pies and pasties [pias & pastillos] for which a baker [pistori] was paid 3s 4d; and wheat flour for frying & wafers [flore t[ri]tico frixur[ando] & Wafras] costing 16d. Spiced and acidic sauces were a key part of medieval cuisine; the flour was probably for making a batter for fritters. The document comprises twelve parchment membranes stitched end to end with an overall length of about six metres (19 feet). There is writing on one side only except for a short note of supplies coming to Salisbury from various places on the feast of St Edmund the Confessor.

Latin

Material: parchment

de Cardeville, Robert