Stuffed Suckling Pig
Stuffed Suckling Pig Translation: The piglet, slaughtered and bled at the throat, should be scalded with boiling water, then scraped; then take some lean pork, remove the fat and offal from the piglet, and...
Category: Elizabethan
Drangee and Spices in Confit (Candied Nuts and Fruit)
Dragee and Spices in Confit Candied Fruit This recipe has been condensed by the authors as being extremely long and convoluted. Here is their shortened version. To clarifie suger, and to mak anneys in...
Springerele
I had been looking to do this type of cookie for awhile…not because of the actual cookie but the cookie molds are fantastic! Ok…I know, that’s a little odd but hey, every one has...
Castle Pastry Walls
Castle Pastry Walls Pastry from the period manuals is with out modern measurements so a bit of guess work is involved. Making a good pastry is not as easy at it sounds. The pastry...
Gingerbrede (Gingerbread)
Bear with me folks for I am getting ready to do a large English Subtlety at the beginning of February, so that means an influx of English recipes while I research the recipes I...
Scotch Petticoat Tails (Petits Gateaux Tailes)
I know I know…this is suppose to be about Middle Eastern Redactions not English. Every one and their dog does English…but I LOVE short bread. Really good buttery melt in your mouth short bread...
Figee or Figgy
It’s fig season here. Yielding small delectable sweet little treats fresh from the tree. I had so many I couldn’t eat them all and wanted to preserve the few I had left. I couldn’t...
Stuffed Boar’s Head
I don’t do Elizabethan much. There are many many books and commentary on a great many varieties of recipes from this period. Stuffed Boar’s Head is a bit different. The recipes in both the...