Picture of Hannah Woolley Recipe Book

 

Boiled Capon Old Elizabethan
Recipe

  • Ingredients for Boiled Capon - an Old Elizabethan Recipe
  • Cooking method for Boiled Capon
  • Boiled Capon  - Old Elizabethan Recipe
  • Have fun reading this Boiled Capon old recipe
  • What food people ate during the Renaissance era

Picture of Hannah Woolley Recipe Book

 
 

Boiled Capon Old Elizabethan Recipe

Take strong Mutton Broth, and truss a Capon, and boil him in it with some Marrow and a little Salt in a Pipkin, when it is tender, then put in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates stoned and sliced, Potato Roots boiled and blanched, large Mace and Nutmeg sliced, boil all these together with a quarter of a pint of Verjuyce, then dish the Capon, and add to the Broth the yolks of six Eggs beaten with Sack.

 
 
 
To the Boiled Capon
To serve it; garnish dish with several sorts of Candied Pills and Preserved Barberries, and sliced Limon with Sugar upon every slice.

Boiled Capon Old Elizabethan Recipe
The above Old recipe is taken from for Boiled Capon 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'

 

Boiled Capon 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

 

Picture of the Art of Cookery

 

Boiled Capon Old Elizabethan Recipe

  • Ingredients for Boiled Capon - an Old Elizabethan Recipe
  • Cooking method for Boiled Capon
  • Free Boiled Capon  - Old Elizabethan Recipe
  • Have fun reading this Boiled Capon old recipe
  • What food people ate during the Renaissance era
  • The cooking instructions used
  • The different types of food used in old recipes

 
 

Queen Elizabeth's Coat of Arms

 

Elizabethan Era - Free Educational Resource. Author Referencing Information

The contents of www.elizabethan-era.org.uk are subject to Copyright Laws - the name of the Website Author is Linda Alchin. The referencing protocol is suggested as follows:

Alchin, L.K.
 Elizabethan Era
e.g. Retrieved May 16 2012 from
www.elizabethan-era.org.uk

The content of Elizabethan Era is free but solely for educational purposes. Reproduction is not to be "used for any purpose other than private study, scholarship, or research.". We would respectfully direct our visitors to our Elizabethan Era Copyright page and Elizabethan Era Privacy Statement regarding the Terms of Use of this history site, both may be accessed from the links provided at the bottom of this page.

Queen Elizabeth's Coat of Arms

Boiled Capon Old Elizabethan Recipe

 

Privacy Statement

2017 Siteseen Ltd

Cookie Policy

By Linda Alchin