| | Capon or Hen with Oysters Old
Elizabethan Recipe | 
| - Ingredients for Capon or Hen with Oysters - an Old Elizabethan Recipe
- Cooking method for Capon or Hen with Oysters
- Capon or Hen with Oysters
- Have fun reading this Capon or Hen with Oysters old recipe
- What food people ate during the Renaissance era
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Picture of Hannah Woolley Recipe Book | |
Capon or Hen with Oysters Old Elizabethan Recipe To boil a Capon or Hen with Oysters
Take either of them, and fill the Belly of it with Oysters, and truss it, then boil it in white Wine, Water, the Liquor of the Oysters, a Blade or two of Mace, a little Pepper whole, and a little Salt; when it is boiled enough, take the Oysters out of the belly, and put them into a Dish. |
| | Take some Butter, and some of the Liquor it was boiled in, and two Anchoves with the yolks of Eggs well beaten, heat these together over the fire, and then put your Oysters into it, then garnish your Dish with Limon sliced thin, and some of the Oysters, also some pickled Barberries and raw Parsley, then lay your Capon or Hen in the middle of it, and pour the sauce upon the Breast of it, then lay on sliced Limon and serve it in. Capon or Hen with Oysters Old Elizabethan Recipe
The above Old recipe is taken from for Capon or Hen with Oysters 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'
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Capon or Hen with Oysters 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 | | |
Capon or Hen with Oysters Old Elizabethan Recipe- Ingredients for Capon or Hen with Oysters - an Old Elizabethan Recipe
- Cooking method for Capon or Hen with Oysters
- Free Capon or Hen with Oysters - Old Elizabethan Recipe
- Have fun reading this Capon or Hen with Oysters 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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Queen Elizabeth's Coat of Arms | Capon or Hen with Oysters Old Elizabethan Recipe |
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