To make a Bacon Froize Take eight Eggs well beaten, and a little Cream, and a little Flour, and beat them well together to be like other Batter, then fry very thin slices of Bacon, and pour some of this over, then fry it, and turn the other side, and pour more upon that, so fry it and serve it to the Table
Bacon Froize Old Elizabethan Recipe The above Old recipe is taken from for Bacon Froize is written in totally different way to today's recipe books!
There were no lists of ingredients - these were included as part of the text
Food and ingredient measurements were extremely basic - quantities were not often specified!
Temperature control was difficult and therefore not specified!
Cooking times were vague - and left to the cook to decide!
It was assumed that the reader would already have some knowledge of cooking
The History of the Recipe Book
Some of the language might be referred to as 'Olde English'
The art of cooking and the recipe was passed verbally from one generation to the next
The first printed book ever to be published in English was in 1474!
Most Elizabethan women were unable to read!
The idea of a Recipe Book was an entirely new concept
The first Recipe Books to be printed in England which included many old Elizabethan and Medieval recipes were called:
1545 - 'A Propre new booke of Cokery'
1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
1596 - 'The Good Hyswife's Jewell'
1610 'Mrs. Sarah Longe her Receipt Booke'
Bacon Froize Old Elizabethan Recipe The above Old recipe is taken from the book by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672 entitled:
The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery
Bacon Froize Old Elizabethan Recipe
Ingredients for Bacon Froize - an Old Elizabethan Recipe
