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Recipes for Henry VIII # 1: Jelly Hippocras. T he king was particularly fond of jelly made with hippocras. Here is an easy recipe from A Book of Cookrye, circa 1591. This modern version is from Peter Brears’ Cooking & Dining in Tudor & Early Stuart England. Jelly Hippocras. Ingredients: 300 ml. claret (red wine) 100 g. sugar. 2 pieces root ginger.
An article brimming with details about daily Tudor life that us Tudor aficionados love, describing ingredients and recipes used in Tudor cooking.
Time to get baking with our Tudor recipes; full of tasty ingredients to fill your kitchen with sweet and spicy smells! Discover the delights of the Tudor kitchen with these authentic recipes from spiced pears to honey and cinnamon tart.
17 wrz 2015 · Did you ever wonder what you would cook in 16th century England? The new book The Tudor Kitchen, What the Tudors Ate and Drank, by Terry Breverton, has over 500 sumptuous – and more everyday recipes, enjoyed by the rich and the poor, all taken from authentic contemporary sources.
Cook along with our food historians to recreate delicious Tudor and Georgian recipes and learn more about the history of royal food.
Common herbs and spices in use at the time included cardamom, garlic, cloves, and mace as well as coriander, nutmeg, and raisins. How did Tudors cook their food? The monarch’s food was cooked in a private kitchen under the supervision of the Privy master cook. For ordinary folks, food was usually cooked in large cauldrons.
15 paź 2010 · An exclusive article brimming with scrumptious facts about daily life in Tudor England and ingredients and recipes used in authentic Tudor cooking.
