The Tudor Cookbook: From Gilded Peacock to Calves Feet Pie by Terry Breverton

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Notes about this book

  • mjes on August 29, 2021

    Bream in white wine (pg 124) is seasoned with nutmeg, cinnamon, ginger, mace and a full pound of butter. (Yes, I cut it back a bit). The mild bream plays well with the spices but if was very foreign to my taste expectations. Good but I would use only for historical purposes.

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  • ISBN 10 144568943X
  • ISBN 13 9781445689432
  • Published Feb 15 2019
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Amberley Publishing

Publishers Text

Have you ever wondered what the Tudors ate? What was served at the courtly feasts of Henry VIII, or what kept peasants alive through the harsh winters of the sixteenth century?

The Tudor Cookbook provides over 250 recipes from authentic period manuals for starters, mains, desserts and drinks, from chicken blancmange to white pease pottage with seal and porpoise. It even covers vegetarian dishes – the Tudors designed dishes of vegetables to look like meat to be cooked during religious festivals when abstinence from meat was required. A few of the more outlandish ingredients and methods of cooking are now illegal, but the rest of the recipes have been trialled; many are delicious and surprising.

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