Tudor Food Recipe
To make the best
To make Almond Jumballs. Take a pound of Almonds to halfe a
pound of double refined Sugar beaten and Searced, lay your
Almonds in water a day before you blanch them, and beat them
small with your Sugar; and when it is beat very small, put
in a handfull of Gum-dragon, it being before over night
steeped in Rose-water, and halfe a white of an Egge beaten
to froth, and halfe a spoonfull of Coriander-seed as many
Fennell and Ani-seeds, mingle these together very well, set
them upon a soft fire till it grow pretty thick, then take
it off the fire, and lay it upon a clean Paper, and beat it
well with a rowling pin till it work like a soft past, and
so make them up, and lay them upon Papers oyld with Oyle of
Almonds, then put them in your Oven, and so soon as they be
throughly risen, take them out before they grow hard.
Almond Jumballs Tudor Food Recipe
The above Tudor recipe for Almond Jumballs is written in totally different
fashion to modern recipe books!
There were no lists of ingredients in Tudor recipes - these were included as part of
- Ingredient measurements were extremely basic
during the Tudors era and quantities
were not often specified!
Temperature control was difficult and therefore not specified - this
was left to the cook
Cooking times were also vague and left to the cook
It was assumed that the person reading the recipe would already have some knowledge of
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!
Many Tudor women were unable to read
The idea of a Recipe Book was an entirely new concept in the
renaissance period of the Tudors
The first Recipe Books to be printed in England which included many
old Tudor 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
1610 'Mrs. Sarah
Longe her Receipt Booke'
Almond Jumballs Recipe
The above Old recipe is taken from the book entitled:
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or
French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658
Almond Jumballs Recipe
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