| | Sugar-Plate Old Elizabethan Dessert Recipe | 
| - Ingredients for Sugar-Plate - an Old Elizabethan Dessert Recipe
- Cooking method for Sugar-Plate
- Free Sugar-Plate - Old Elizabethan Dessert Recipe
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Picture of Hannah Woolley Recipe Book | Sugar-Plate Old Elizabethan Dessert Recipe |
Sugar-Plate
The making of Sugar-Plate and casting of it into Moulds
Take one Pound of double refin'd Sugar beaten and searced, and three Ounces of pure white Starch beaten and searced, then have some Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and Starch and a little of Ambergreece into a Mortar, and beat them till they come to a perfect Paste, you must also put in a little White of an Egg with the Gum, then mould it with searced Sugar, |
| | then dust your Moulds with Sugar, then roul out your Paste and lay it into the Mould, pressing it down into every hollow part with your fingers, and when it hath taken impression, knock the Mould on the edge against a Table and it will come out, or you may help it with the point of your knife; if you find you have put in too much Gum, then add more Sugar, if too much Sugar, then more Gum, work it up as fast as you can, when they come out of the Moulds trim them handsomely; if you would make saucers, dishes, or bowls, you must rowl it out thin and put your Paste into a saucer, dish, or bowl for a Mould, and let them stand therein till they be very dry, then gild them on the edges with the white of and Egg laid round about the edge with a pencil, and press the Gold down with some Cotton, and when it is dry brush off the superfluous loose Gold with the foot of an Hare, and if you would have your Paste exceeding smooth, as for Cards or the like, then roul your Paste upon a slicked paper with a very smooth Rouling-pin; if you would colour any of it, you must take the searced powder of any Herbs or Flours, first dryed, and put to it when you beat it in a Mortar with the Gum |
Sugar-Plate Old Elizabethan Dessert Recipe
The above Old dessert recipe for Sugar-Plate 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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Sugar-Plate 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 | | |
Sugar-Plate Old Elizabethan Dessert Recipe- Ingredients for Sugar-Plate - an Old Elizabethan Dessert Recipe
- Cooking method for Sugar-Plate
- Free Sugar-Plate - Old Elizabethan Dessert Recipe
- Have fun reading this Sugar-Plate 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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Elizabethan Era
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Queen Elizabeth's Coat of Arms | Sugar-Plate Old Elizabethan Dessert Recipe |
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