Recipe List for Elizabethan Recipes

Welcome to the Celtnet Recipes Page for Elizabethan Recipes

Recipe List — Elizabethan Recipes

Although I have termed these recipes 'Elizabethan', a more accurate description would be 'Jacobethan' as the period of the recipe book from which these recipes are taken cover the years 1558–1625 (the reigns of Elizabeth I and James I). In terms of cookery, this is a truly fascinating period, as it's the time when the first true recipe books are published, when modern cookery, as w know it today, really begins. Of course, there were recipe books in the preceding Medieval Ages, but these were invariably court publications, written by a scribe who observed the chef in his kitchen rather than by the chef himself. The difference in the Jacobethan age is that, whilst we still have those 'court recipes' we also get recipe books written and published by private individuals. The direct antecedents of modern recipe books.

For all the recipes below the original Elizabethan text is given, along with a modern redaction that will allow you to cook the dish in your own kitchen.

Ancient	Elizabethan	Medieval	Modern
Roman	Victorian	Traditional	Fusion Recipes

Welcome to the Celtnet Recipes site. These pages allow you to scan through a sorted alphabetical list of all the recipes on this site, sorted by historical period.

You can also fetch recipes by:

Elizabethan Starters	Elizabethan Main Courses	Elizabethan Accompaniments to Main Courses
Elizabethan Desserts	Breads, Cakes and Pastries	Elizabethan Snacks
Elizabethan Sauces	Elizabethan Drinks

Alphabetical list of Elizabethan Recipes follows (limited to 100 recipes per page). There are 68 recipes in total:

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A Tarte of Beans Origin: British	Hogmanay Cordial Origin: Scotland	Savoury Toasted or Melted Cheese Origin: British
A Tarte of Strawberries Origin: British	Iumbolls Origin: British	Shellbread Origin: British
A Whitepot Origin: British	Lumbardy Tarts Origin: British	Short Cakes Origin: British
An Excellent Boiled Salad Origin: British	Manchet Origin: British	Shropshire Cakes Origin: England
An Excellent Cake Origin: British	Manus Christi Origin: British	Stewed Beef Origin: British
Asparagus in Orange Sauce Origin: Spanish	Marchpane Origin: British	Stewed Potatoes Origin: British
Aurore Origin: British	Mortis (Chicken Paté) Origin: British	Syllabub Origin: British
Béchamel Origin: British	My Lady of Portland's Mince Pyes Origin: British	Tarte of Spinage (Elizabethan Spinach Pie) Origin: British
Bannock Origin: Scotland	Pease Pottage Origin: British	The Most Kindely Way to Preserve Plums, Cherries, Gooseberries, &c. Origin: England
Boiled Meats Ordinary Origin: British	Pescoddes Origin: British	To bake an Olyve-Pye Origin: British
Buttered Colle-floure (Buttered Cauliflower) Origin: British	Pie Crust Origin: British	To Drie Apricocks, Peaches, Pippins or Pearplums Origin: England
Carnation Flower Spanish Candy Wedges Origin: British	Pottage with Whole Herbs Origin: British	To Make a Custarde (Custard Tart) Origin: British
Chasseur Sauce Origin: British	Prince Bisket Origin: British	To Make Banbury Cakes Origin: British
Cheesecake Origin: British	Quaking Pudding Origin: British	To Make Gilly-flower Wine Origin: British
Conserve of Roses in the Italian Manner Origin: British	Roast Capons Origin: British	To make Knotts or Gumballs Origin: British
Course Ginger Bread Origin: British	Roast Fillet of Beef Origin: British	To Make Mustard Origin: British
de Varenne White Sauce Origin: British	Sack Posset Origin: British	To Make Pyes Origin: British
Elizabethan Custard Gooseberry Fool Origin: British	Sallat of Carrots (Elizabethan Carrot Salad) Origin: England	To Make Short Paest for Tarte Origin: British
Elizabethan Gooseberry Fool Origin: British	Sallets for fish daies (Fish-day Salad) Origin: British	To Seeth Fresh Salmon (To Poach Fresh Salmon) Origin: British
Elizabethan Pickled Mushrooms Origin: British	Salmagundi Origin: British	To Sowce a Pigge (Collar of Brawn) Origin: England
Excellent Small Cakes Origin: British	Sauce for Roast Capon Origin: British	Violet Flower Spanish Candy Wedges Origin: England
Flummery Origin: British	Sauce Robert Origin: France	Wassail Origin: British
Grand Sallet (Great Salad) Origin: British	Savoury Pottage Origin: British

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