Tudor Food Recipe
To make the best
To make buttered Loaves. Take the yolks of twelve Eggs, and
six whites, and a quarter of a pint of yeast, when you have
beaten the Eggs well, strain them with the yeast into a
Dish, then put to it a little Salt, and two rases of Ginger
beaten very small, then put flower to it till it come to a
high Past that will not cleave, then you must roule it upon
your hands and afterwards put it into a warm Cloath and let
it lye there a quarter of an hour, then make it up in little
Loaves, bake; against it is baked prepare a pound and a half
of Butter, a quarter of a pint of white wine, and halfe a
pound of Sugar; This being melted and beaten together with
it, set them into the Oven a quarter of an hour.
Buttered Loaves Tudor Food Recipe
The above Tudor recipe for Buttered Loaves 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'
Buttered Loaves 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
Buttered Loaves Recipe
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