Picture of Hannah Woolley Recipe Book

 

Very Fine Cream Old Elizabethan
Dessert Recipe

  • Ingredients for Very Fine Cream - an Old Elizabethan Dessert Recipe
  • Cooking method for Very Fine Cream
  • Free Very Fine Cream  - Old Elizabethan Dessert Recipe
  • A classic Elizabethan Recipe by Hannah Woolley

Picture of Hannah Woolley Recipe Book

Very Fine Cream Old Elizabethan Dessert Recipe

To make a very fine Cream
Take a quart of Cream, and put to it some Rosewater and Sugar, some large Mace, Cinamon and Cloves; boil it together for a quarter of an hour, then take the yolks of eight Eggs, beat them together with some of your Cream, then put them into the Cream which is boiling, keep it stirring lest it curdle, take it from the fire, and keep it stirring till it be a little cold, then run it through a Strainer, dish it up, and let it stand one night, the next day it will be as stiff as a Custard, then stick it with blanched Almonds, Citron Pill and Eringo roots, and so serve it in

 
 
 

Very Fine Cream Old Elizabethan Dessert Recipe
The above Old dessert recipe for Very Fine Cream 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'
 

Very Fine Cream 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 and 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

 

Very Fine Cream Old Elizabethan Dessert Recipe

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

 
 

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Very Fine Cream Old Elizabethan Dessert Recipe

 

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