Tudor Food Recipe
To make the best
To dresse a Pig the French manner. Take it and spit it, &
lay it down to the fire, and when your Pig is through warme,
skin her, and cut her off the Spit as another Pig is, and so
divide it in twenty peeces more or lesse as you please; when
you have so done, take some White-wine and strong broth, and
stew it therein, with an Onion or two mixed very small, a
little Time also minced with Nutmeg sliced and grated
Pepper, some Anchoves and Elder Vinegar, and a very little
sweet Butter, and Gravy if you have it, so Dish it up with
the same Liquor it is stewed in, with French Bread sliced
under it, with Oranges and Lemons.
French Pork Tudor Food Recipe
The above Tudor recipe for French Pork 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'
French Pork 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
French Pork Recipe
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