Category: Elizabethan

Hippocras (Mulled Wine) 0

Hippocras (Mulled Wine)

Spring has sprung!  Yet the nights can be a little bit on the cool side requiring a little warming.  I had this recipe on hand from the cold nights at Gulf Wars this year. ...

A Minced Pie 0

A Minced Pie

So I was drooling over the holiday recipes that every one has coming out and had wanted to do a mincemeat pie for ages.  Well along comes a recipe I could not wait to...

Almond Milk 1

Almond Milk

This post was originally put into another post which is well buried now.  Almond milk is not a stable to all soups, broths or drinks but it’s not uncommon either.  I thought a quick...

Raston (Beer Bread) 0

Raston (Beer Bread)

Rastons Beer Bread Original: Take fine floure, and white of eyren, and a litul of the yolkes; And then take warme barm, and put at thes togidre, and bete hem togidre with thi honed...

Capon in Salome 0

Capon in Salome

Capon in Salome: Take a Capoun & skalde hym, Roste hym, then take pike almaunde, mylke, tmper it with wyne Whyte or Red, take a lytyl Saunderys & a lytyl safroun, & make it...

Sauce for Fat Capon 0

Sauce for Fat Capon

Sauce for Fat Capon: Translation: Save the fat of the capon and the liver also, and strain through a sieve with beef broth, and add a little ginger and verjuice, and boil in a...