Picture of Hannah Woolley Recipe Book

 

Boiled Pigeons Old Elizabethan
Recipe

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

Picture of Hannah Woolley Recipe Book

 
 

Boiled Pigeons Old Elizabethan Recipe

Take your largest Pigeons and cut them in halves, wash them and dry them, then boil a little water and Salt with some whole Spice, and a little Faggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish.

 
 
 
Boiled Pigeons

garnish with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to the Table.

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

  • Ingredients for Boiled Pigeons - an Old Elizabethan Recipe
  • Cooking method for Boiled Pigeons
  • Free Boiled Pigeons  - Old Elizabethan Recipe
  • Have fun reading this Boiled Pigeons 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 Pigeons Old Elizabethan Recipe

 

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