| | Chicken-Pie Old Elizabethan
Recipe | 
| - Ingredients for Chicken-Pie - an Old Elizabethan Recipe
- Cooking method for Chicken-Pie
- Chicken-Pie - Old Elizabethan Recipe
- Have fun reading this Chicken-Pie old recipe
- What food people ate during the Renaissance era
|
Picture of Hannah Woolley Recipe Book | |
Chicken-Pie Old Elizabethan Recipe To make a Chicken-Pie
Make your Paste with cold Cream, Flour, Butter and the yolk of an Egg, roul it very thin, and lay it in your Baking-pan, then lay Butter in the Bottom. Then lay in your Chickens cut in quarters with some whole Mace, and Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron Pill, with a few Dates stoned and sliced: Then lay good store of Butter |
| | Close up your Pie and Bake it: Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, so serve it to the Table, and garnish your Dish with some pretty Conceits made in Paste. Chicken-Pie Old Elizabethan Recipe
The above Old recipe is taken from for Chicken-Pie 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'
|
Chicken-Pie 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 | | |
Chicken-Pie Old Elizabethan Recipe- Ingredients for Chicken-Pie - an Old Elizabethan Recipe
- Cooking method for Chicken-Pie
- Free Chicken-Pie - Old Elizabethan Recipe
- Have fun reading this Chicken-Pie old recipe
- What food people ate during the Renaissance era
- The cooking instructions used
- The different types of food used in old recipes
| | |
| | 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.ukThe 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 | Chicken-Pie Old Elizabethan Recipe |
|
