During the Elizabethan … ‘Take your chickens, drawe them and wash them, then breake their bones and lay them in a platter, then take foure handfuls of fine flower and lay it on a faire boord, put thereto twelve yolks of Egs, a dish of butter, and a little Saffron : mingle them together, and make your paste therewith. This hot fruit soup offers the perfect combination of sweet, sour and savoury ingredients and is a perfect example of a typical Renaissance recipe. Take a pottle of damsons, prick them and put them into a pot; putting thereto a pinte of Rosewater or wine, and cover your pot, let them boile well, then incorporate them by stirring, and when they be tender let them coole, and staine them with the liquor also, then take the pulpe and set it ouer the fire, and put thereto a sufficient quantitie of sugar, and boile them to their height or consistencie, and put it up in gallypots, or jarre glasses.’. How and what people ate was no longer dictated by the Church, but by fashion and economic regulations. However, it started becoming more prevalent since there was … Mix them together. 600ml rose water or dry white wine (I combined both as the rosewater is very strong), Assorted greens ( beet leaves, sorrel, Turn into the flan case, and bake at 150 C/ 300 F gas mark 2 for 20 minutes. rosemary, thyme, mint, lemon balm, basil, cress, salad burnet, tarragon etc ), Borage flowers and Pot Marigold Today’s blog brings you five of the best Elizabethan recipes – sweet and savoury – for you to try at home. Take off the heat and allow to cool slightly then turn into a fine-meshed sieve. Post was not sent - check your email addresses! It is a wonderfully refreshing salad that goes well with any dish! Add chicken, damsons, spices, butter and raisins. I have chosen these particular Elizabethan recipes because they link to this new-found craving for sugar, so characteristic of the later Tudor period. Funnily enough I had just filmed a short feature for a rival baking programme on puff pastry, in which I made the elaborate decorated lid for the baked pudding pictured…. The Elizabethan Lower Classes also had three meals but obviously far less elaborate than the Upper Classes. flowers for decoration. Before the main meal, such tidbits as eel, mutton balls and spicy lamb were served --- not only as a … A wide range of cookery books made it onto the market. Generally during the Elizabethan period and before this time, there was little meat served to lower class citizens. I have also included a recipe for salad, along with one for a delicious melon soup from Italy, both of which counterbalance the sugar ‘sin’ and reflect the trend for fashionable dishes emerging from Italy. The kitchens used to at a distance from the dining area and therefore, the foods were carried by the servants to the table. The Elizabethan period was the golden age for art and literature, during her rein from 1558 to 1603. The recipe calls for fresh ground nutmeg but I suppose you could use nutmeg from your spice shelf….just keep in mind… there is a BIG difference between the two! Why not give this simple but delicious cheese tart a go! A (very) brief overview of Elizabethan food During the Elizabethan era (1558-1603), England saw a significant increase in the availability of spices from around the world. This site uses Akismet to reduce spam. The mid-day meal, also called dinner was eaten at 11 or 12 o’clock. I have chosen these particular Elizabethan recipes because they link to this new-found craving for sugar, so characteristic of the later Tudor period. In the sixteenth and seventeenth century, ‘prunes’ might be plums, damsons (Damask plums) or dried plums (dry or French plums). This next dish in our selection of five Elizabethan recipes comes from Opera by Bartolomeo Scappi. The cooks who served the nobility always kept a recipe book with themselves. Daily Elizabethan Food Consumption for the Lower Classes The food eaten daily by the average Lower Class Elizabethan … Elizabethan Era Food. 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…. Professor Ken Albala shares his take on Funeral Baked Meats, Elizabethan … 20cm blind-baked pastry flan case350 g pitted prunes (I used fresh plums)100g fresh white breadcrumbs300ml red wine1/2 tsp ground cinnamon1 tsp ground ginger100g sugar1tsp rose water ( I used one tear-drop size as this stuff is mighty strong! During the second half of the sixteenth century, food and cookery underwent significant changes. Crabs and oysters were amongst their favourite. If you have enjoyed these Elizabethan recipes and want to try out some early, sixteenth-century summer dishes, how about exploring another popular blog: 5 Mouth-Watering Summer Tudor Recipes Not to be Missed! Wash the fruit well then place in a large pan with the rose water or wine. When it is cooked pass through a strainer so in case there are any seeds they won’t go in, then replace it in the pot with a bit of broth, gooseberries or whole unripe grapes and let it boil, then incorporate with beaten eggs and grated cheese.