| | Stewed Trout Old Elizabethan Recipe | 
| - Ingredients for Stewed Trout - an Old Elizabethan Recipe
- Cooking method for Stewed Trout
- Stewed Trout - Old Elizabethan Recipe
- Have fun reading this Stewed Trout old recipe
- What food people ate during the Renaissance era
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Picture of Hannah Woolley Recipe Book | Stewed Trout Old Elizabethan Recipe |
Stewed Trout
To stew Trouts
Put two Trouts into a fair dish with some white Wine, sweet butter, and a little whole Mace, a little Parsley, Thyme and Savory minced, then put in an Anchovy and the yolks of hard Eggs; when your Fish is enough, serve it on Sippets, and pour this over it, and garnish your Dish with Limon and Barberries, and serve them in: you may add Capers to it if you please, and you may do other Fish in this manner |
| | To boil Eels in Broth to serve with them
Flay and wash your Eels and cut them in pieces about a handful long, then put them into a pot with so much Water as will cover them, a little Pepper and Mace, sliced Onions, a little grated bread, and a little Yest, a good piece of sweet butter, some Parsley, Winter Savory and Thyme shred small; let them boil softly half an hour, and put in some Salt, with some Currans; when it is enough, put in Verjuice and more Butter, and so serve it; Garnish your Dish with Parsley, Limon and Barberries, put Sippets in your Dish Stewed Trout Old Elizabethan Recipe
The above Old recipe is taken from for Stewed Trout is written differenly 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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Stewed Trout 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 | | |
Stewed Trout Old Elizabethan Recipe- Ingredients for Stewed Trout - an Old Elizabethan Recipe
- Cooking method for Stewed Trout
- Free Stewed Trout - Old Elizabethan Recipe
- Have fun reading this Stewed Trout 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 | Stewed Trout Old Elizabethan Recipe |
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