The Tudor Kitchen: What the Tudors Ate & Drank
Did you ever wonder what the Tudors ate and drank? What was Elizabeth I's first meal after the defeat of the Spanish Armada? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? The Tudor Kitchen provides a new history of the Tudor kitchen, and over 500 sumptuous – and more everyday – recipes enjoyed by rich and poor, all taken from authentic contemporary sources. The kitchens of the Tudor palaces were equipped to feed a small army of courtiers, visiting dignitaries and various hangers-on of the aristocracy. Tudor court food purchases in just one year were no fewer than 8,200 sheep, 2,330 deer and 53 wild boar, plus countless birds such as swan (and cygnet), peacock, heron, capon, teal, gull and shoveler. Tudor feasting was legendary; Henry VIII even managed to impress the French at the Field of the Cloth of Gold in 1520 with a twelve-foot marble and gold leaf fountain dispensing claret and white wine into silver cups, free for all!
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The Tudor Diet
Tudor Kitchens and Hampton Court
Tudor Etiquette at Table the Waist of Henry VIII Progresses Banquets Sumptuary Laws and Glutton Mass
Preserves Spices and Sauces
Dishes You May Not Wish to Cook or Eat or See
Tudor Medieval and Stuart Recipe Books
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½ cup ½ tsp ¼ cup ¼ tsp almond milk apples bake beat beaten beef beer black pepper Blind bake boil bowl boyle bread breadcrumbs broth butter cake Capon caster sugar cheese chicken chopped cider cinnamon cloves coffin colour cook cookery cream currants Delightes for Ladies dish dough drink egg yolks Elizabethan Fifteenth Century fish flour Forme of Cury fruit frumenty ginger heat herbs honey Ingredients juice lemon mace marchpane MasterCook of Richard meat Ménagier De Paris Method minced minutes mixture mustard mutton nutmeg onions oven preheated parsley pastry pears peeled pepper pint pork pound powder pudding raisins recipe red wine roast rose water saffron sauce saucepan season serve simmer slices spices spoon stewed stir sugar sweet TARTE taste tbsp thick tsp ground tsp salt Tudor veal venison verjuice vinegar warm white wine