Two of my all-time favorite things are history and food so I thought, why not put them together? Perhaps the easiest way to experience and connect with the past is to eat authentic ancient food. Si…
The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.
Want to dine like Elizabeth I? Why not have a go at making one of these sweet or savoury Elizabethan recipes, perfect for summer dining!
A review of “Elizabethan Lemon Cakes” from the A Feast of Ice and Fire cookbook.
Dost thou think, because thou art virtuous, there shall be no more cakes and ale? – Twelfth Night Shrewsbury Cakes Recipe adapted from original 1808 recipe. 3 ½ cup flour 1 ½ cup sugar 2 eg…
A Discovery of Witches: Elizabethan French Toast recipe inspired by the book, Shadow of Night, from the All Souls Trilogy by Deborah Harkness.
A goodly apple rotten at the heart: O, what a goodly outside falsehood hath! – Merchant of Venice This recipe is a twist on an old Elizabethan recipe I found. The recipe was similar to one my Itali…
Elizabethan Lemon CakesFrom A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook Ingredients2 1/2 cups flour, plus more as needed 2 cups
Want to dine like Elizabeth I? Why not have a go at making one of these sweet or savoury Elizabethan recipes, perfect for summer dining!
Sweets to the sweet! Farewell. – Hamlet Not overly sweet, this bread would be great with breakfast, afternoon tea, or post-dinner coffee. Sweet Cinnamon Swirl Bread ½ Basic Bread dough ¼ cup …
Elizabethan Honeycakes “She still remembered the innkeep, a fat woman named Masha Heddle who chewed sourleaf night and day and seemed to have an endless supply of smiles and sweet cakes for t…
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Want to dine like Elizabeth I? Why not have a go at making one of these sweet or savoury Elizabethan recipes, perfect for summer dining!
I have occasionally made a delicious Elizabethan style biscuit, known as Shrewsbury Cakes, and the most recent reason for this recipe is an interview by Paul Shuttleworth of BBC Radio Shropshire. I…
Want to dine like Elizabeth I? Why not have a go at making one of these sweet or savoury Elizabethan recipes, perfect for summer dining!
Looking to add a late Medieval flare to your breakfast? These five hearty recipes will do just that. Just click on the link and you will be taken to the post. I hope you enjoy. A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682) - cottage cheese and apples combined with warm and sweet spices create a delicate pancake. Traditionally served in the second course, this dish would make a lovely camp breakfast. A bit late for Medieval, yes, delicious and to be tried all the same. Gammon of Bacon (A Book of Cookrye, 1591) - This is a delicious savory tidbit that creates a lovely hand pie which tastes like a holiday in a pie crust. Gammon, like ham, comes from the hind leg of a pig. Unlike ham, gammon is cured like bacon and sold raw. For this recipe I used a heritage cured ham, seasoned with pepper, cloves and mace, cut into thin slices and stuffed with parsley, sage and hardboiled egg yolks, cut to fit into the pie crust, dotted with butter and baked. A wonderful interpretation of our past, a must try for any foodie, food historian or hungry cook! Egges yn Brewte - Poached eggs with Cheese - Gentyll Manly Cokere, MS Pepys 1047, C. 1490 - A beautifully simple dish of eggs, poached in milk and water flavored with pepper, ginger and colored with saffron, topped with cheese. Served over toast this would be a lovely perfectly period meal. Soupes dorye - Almond Milk Toast -an absolutely decadent spin on milk toast. Lightly toasted bread, served with a wine sweetened almond milk and warmed spices. Comforting, delicious and fit for a king. Gaylede - Rice Porridge with figs and honey -Ginger and galingale are the perfect compliment to the figs and honey that accompany this simply sweetened porridge made of rice flour and almond milk. Pretty and pink, a perfect "fairy breakfast" for that special someone if you use saunders to color as specified.
Get authentic Renaissance dessert recipes. Make delicious desserts for Medieval banquets, Renaissance faires, Elizabethan weddings, or for any occasion.
Low fat lemon posset takes just 15 minutes to make using only four ingredients so it's perfect for those days when you're craving something sweet!
*UPDATE: If you dip the tops of the Elizabethan cakes in Lemon Curd, they become exquisitely delicious. I can’t keep them in the house for more than a few hours!* Thoughts: First of all, I…
Positive responses continue to pour in on these kinds of posts. Today I thought I would bring to your attention five very different vegetable dishes that were enjoyed in the late Medieval period. I hope you try them and let me know how you liked them. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! .xxx. Soupes dorroy. (Harleian MS. 279 (ab 1430)) Soup Dorroy - A delicious twist on "creamed" onion soup. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. A budget friendly, easy to cook, tasty dish that would not be amiss at a luncheon, tavern, feast or camp meal. .v. Whyte wortes. (Harleian MS. 279 (ab 1430) - Creamed Wortes - A true comfort dish from Harleian MS 279 (~1430) -- Tender cabbage and kale, or other "worts" (mustards, kale, collards (known to the Greeks and Romans), kohlrabi (first described in Europe in 1554), broccoli (known to Greeks and Romans), cauliflower (sixth century), rapini (aka broccoli rabe, known to the Romans), and turnips) creamed with almond milk thickened with rice flour, flavored with saffron, salt and a touch of honey. A dish that is as delicious as it is beautiful to look at! Compost (The Forme of Cury, c. 1390)- despite its name this recipe creates a lovely mustardy, sweet and spicy variety of pickled vegetables that are as delicious as they are pretty to look at. This recipe comes courtesy of Daniel Myers who hosts the excellent site Medieval Cookery (if you have not visited this site I urge you to do so). These pickles were served as part of the Curia Regis Brunch. Canabenys with Lekys- Dried Beans with Leeks - Constance Hieatt "Ordinance of Pottage"-a thick, flavorful medieval soup made with dried beans (preferably fava, broad or black-eyed peas), cannelini or navy beans, leeks and/or, onions flavored with sausage and fortified with a handful of leafy greens. Great for SCA lunch or feast or an easy period camp meal. Can be made vegetarian by substituting vegetable broth and vegetarian sausage. .Cxlv. Blaunche Perreye. White Pea Soup (Harleian MS. 279 (ab 1430)) Very simple and humble ingredients come together to make great flavors in this 15th Century soup for a king. Bonus: .iij. Joutes. - Braised Spring Greens with Bacon
We believe that a cookbook is not just a bunch of recipes, but a cultural document. American popular culture is ripe with references to ...
Ruby red and perfumed, she sat provocatively on the table, and without a quiver of embarrassment she glowed and embraced the French cheeses that shared the same platter in the Autumn sunshine....
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
A hearty, freezer-friendly soup chockfull of fresh garden vegetables. A classic summertime dinner!
"What is a medlar?" you may ask. It's understandable if you haven't seen or cooked with this interesting fruit that has been cultivated in the Roman and Medieval times. In fact if you know your Shakespeare well you may have spotted Medlars mentioned in his prose. Find out why medlars are a fascinating Winter fruit dubbed a "cul de chien" or dog's bottom and what you can do with them!
Crispy, buttery and flaky with a beautiful sweet sticky fruit filling.
As it's Friday and everyone deserves a treat, I'm posting up a 16th century recipe for the most delicious Elizabethan Honey Cake. I first came across thi...
Discover the 5 very best haircuts for women in 2024. From short and sassy pixie cuts to long and flowing layers, these haircuts are on-trend and perfect for a fresh new look.
These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.
Thoughts: This medieval leek recipe is flavorful and interesting. The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statemen…
