Picture of Hannah Woolley Recipe Book

 

Boiled Duck Old Elizabethan
Recipe

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

Picture of Hannah Woolley Recipe Book

 
 

Boiled Duck Old Elizabethan Recipe

To boil a wild Duck
Truss and parboil it, then half rost it, then carve it, and save the Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in butter and sugar, and serve it in upon Sippets.

 
 
 
Boiled Tame Duck

To boil a tame Duck
Take your Duck and truss it, and boil it with water and salt, or rather Mutton broth, when it hath boiled a while, put in some whole Spice, and when it is boiled enough, take some white wine and butter, and good store of Onions boiled tender in several waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Dish, and heat these things together and pour over it; and serve it; garnish the Dish with boiled Onions and Barberries.

 

Boiled Duck Old Elizabethan Recipe

The above Old recipe is taken from for Boiled Duck 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 Duck 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 Duck Old Elizabethan Recipe

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

 
 

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Boiled Duck Old Elizabethan Recipe

 

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