The Tudor Cookbook

From Gilded Peacock to Calves Feet Pie

Nonfiction, History, Renaissance, Food & Drink
Cover of the book The Tudor Cookbook by Terry Breverton, Amberley Publishing
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Author: Terry Breverton ISBN: 9781445649030
Publisher: Amberley Publishing Publication: March 15, 2016
Imprint: Amberley Publishing Language: English
Author: Terry Breverton
ISBN: 9781445649030
Publisher: Amberley Publishing
Publication: March 15, 2016
Imprint: Amberley Publishing
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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