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 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 'cort recipes' we also get recipe books writen 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	Traditional	Fusion Recipes

Welcome to the Celtnet Recipe 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 58 recipes in total:

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A Tarte of Beans Origin: British	Iumbolls Origin: British	Savoury Pottage Origin: British
A Tarte of Strawberries Origin: British	Lumbardy Tarts Origin: British	Savoury Toasted or Melted Cheese Origin: British
An Excellent Boiled Salad Origin: British	Manchet Origin: British	Shellbread Origin: British
An Excellent Cake Origin: British	Marchpane Origin: British	Short Cakes Origin: British
Asparagus in Orange Sauce Origin: Spanish	Mortis (Chicken Paté) Origin: British	Shropshire Cakes Origin: English
Aurore Origin: British	My Lady of Portland's Mince Pyes Origin: British	Stewed Beef Origin: British
Béchamel Origin: British	Pease Pottage Origin: British	Stewed Potatoes Origin: British
Bannock Origin: Scottish	Pescoddes Origin: British	Syllabub Origin: British
Boiled Meats Ordinary Origin: British	Pie Crust Origin: British	Tarte of Spinage (Elizabethan Spinach Pie) Origin: British
Buttered Colle-floure (Buttered Cauliflower) Origin: British	Pottage with Whole Herbs Origin: British	To bake an Olyve-Pye Origin: British
Chasseur Sauce Origin: British	Prince Bisket Origin: British	To Make a Custarde (Custard Tart) Origin: British
Cheesecake Origin: British	Quaking Pudding Origin: British	To make Knotts or Gumballs Origin: British
Course Ginger Bread Origin: British	Roast Capons Origin: British	To Make Mustard Origin: British
de Varenne White Sauce Origin: British	Roast Fillet of Beef Origin: British	To Make Pyes Origin: British
Elizabethan Custard Gooseberry Fool Origin: British	Sack Posset Origin: British	To Make Short Paest for Tarte Origin: British
Elizabethan Gooseberry Fool Origin: British	Sallat of Carrots (Elizabethan Carrot Salad) Origin: English	To Seeth Fresh Salmon (To Poach Fresh Salmon) Origin: British
Elizabethan Pickled Mushrooms Origin: British	Sallets for fish daies (Fish-day Salad) Origin: British	To Sowce a Pigge (Collar of Brawn) Origin: English
Excellent Small Cakes Origin: British	Salmagundi Origin: British	Wassail Origin: British
Flummery Origin: British	Sauce for Roast Capon Origin: British
Grand Sallet (Great Salad) Origin: British	Sauce Robert Origin: France

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