note that I generously recived permission from English Heritage,
the publisher of the book by Peter Bears from which the following
excerpts are taken, to publish the text excerpts below on
this non-commercial website. This means the permission is
exclusively for display here, and for personal use regarding
the text, and you may not use the text elsewhere.
& Cooking in 17th Century Britain,
by Peter Brears.
Published in 1995 by English Heritage.
Copyright © Peter Brears and English Heritage, 1985
have been chosen to demonstrate a typical range of seventeenth-century
dishes, and to give some impression of their diverse flavours. They
include some of the newly introduced varieties of pudding and bakery,
in addition to contemporary versions of well-established foods.
First and second courses for a meal may be made up from a combination
of any of the meat dishes with a pudding and either hot or cold
roasts; while the various sweets, cakes and biscuits, with fresh
fruit and cheese, can form a banquet or third course. As an alternative,
any of the recipes can be used individually as part of an otherwise
14 oz (400g)
2 tbls (30 ml) dried sage
1/2 oz (15g) fennel seed, bruised
1/2 oz (15g) dried yeast mixed
with 1 tsp (5ml) sugar and
1/2pt (275ml) warm water
Mix the dry
ingredients in a warm bowl, make a well in the centre, work in the
liquid, knead, and leave to rise in a warm place for an hour. Knead
the dough on a floured board, shape into a round cob or a number
of small cakes, and allow to prove for 15 minutes before baking
at gas mark 8, 459 F (230 C) for 15 minutes, and then for a further
40 minutes at gas mark 6, 400 F (200 C). This bread has a delicate
aniseed flavour, and makes an interesting accompaniment to soups,
fish or cheese.
A Temple Newsam recipe quoted in The Gentlewoman’s Kitchen
young leaves of lettuce, sorrel, mustard, cress, dandelion, spinach,
8 oz (225g) capers
12 dates, sliced lengthways
2 oz (50g) raisins
2 oz (50g) currants
2 oz (50g) blanched almonds
6 figs, sliced
6 mandarin oranges, peeled and divided into segments
For the decoration:
5 small branches of rosemary
8 oz (225g) fresh or glacé cherries
6 hard-boiled eggs.
Mix the contents
of the salad together (reserving half the capers, dates, almonds
and oranges for decoration) and spread evenly across a wide shallow
dish. Spike each branch of rosemary into the pointed end of five
half-lemons, and hang with the cherries before placing one in the
centre of the salad, and the remaining four equidistant around it.
Prick four half-eggs with the reserved almonds and dates. Both sliced
lengthways, and place these between the four half-lemons. Quarter
the remaining eggs, and alternate with slices of lemon just within
the brim of the dish. The decorate the brim with alternating orange
segments and small piles of capers.
From the Second Book of Cookery
1 1/2 pt (850ml) white wine or white wine and water
1 egg white, lightly beaten
1 pt (575ml) single cream
1/2 tsp 2.5ml) ground ginger
2 tbls (30ml) sugar
1 tbls (15ml) rosewater
the chicken in the wine, or wine and water, until tender - about
45-50 minutes. Remove the chicken from the pan and keep it hot,
ready for the table. Beat the egg white into the stock, and continue
to whisk over a moderate heat until it comes to the boil. Stop whisking
immediately and allow the liquid to rise to the top of the pan before
removing it from the heat for a few minutes to allow the fine particles
to form a soft curd with the egg white. Pour the liquid through
a fine cloth into a clean pan, place on a gentle heat, an stir slowly
while pouring in the cream. Heat the cullis almost to boiling point,
stirring continuously, and finally add the ginger, sugar and rosewater
just before serving.
The cullis may be poured over the chicken resting on crustless cubes
of white bread, in a deep dish. Alternatively, it can be served
separately as a soup, when its smooth texture and rich, delicate
flavour can be enjoyed to the full.
From Sir Hugh Platt: Delightes for the ladies
oz (225g) ground almonds
4 oz (100g) caster sugar
2 tbls (30ml) rosewater
red food colouring
cornflour or icing sugar for dusting
the almonds and sugar with the rosewater to form a stiff paste.
Divide into two, and knead a few drops of the red food colour into
one half. Using either cornflour or icing sugar to dust the paste,
roll out half the white mixture into a rectangle about 1/8 inch
(10mm) in thickness, and the remainder into three thinner rectangles
of the same size. Divide the red paste into four, and roll each
piece out into similar rectangles. Starting with the thick white
slab (‘the fat’) build up alternate red and white layers to form
a miniature piece of streaky bacon, from which thin slices or ‘collops’
can then be cut and allowed to dry.
From The Complete Cook and Queen’s delight, 1671 edition
pt (575ml) double cream
7 fl oz (200ml) Rhenish white whine
2 tbls (30ml) dry sherry
4 oz (125g) caster sugar
of rosemary or the peeled zest of a lemon
Beat the cream, wines and sugar together to form a thick froth,
and spoon into large wine glasses. Insert the rosemary or lemon
as desired, and allow to stand in a cool place for at least 12 hours
before serving. The resulting syllabub is one of the most delicately
flavoured, smooth and delicious of all seventeenth century dishes.
From Sir Kenelm Digby: The Closet of Sir Kenelm Digby Opened.
Royalty | Aristocratic
Royalty | Aristocratic
Drink Still Lifes | Meals
| Recipes | Ingredients
Duke of Marlborough's
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
© Peter Brears and English Hertiage 1985. With permission.
Copyright © N. Kipar 1999.