Tudor Food Recipe
To make the best
To make a very Good Great Oxford-shire Cake. Take a peck of
flower by weight, and dry it a little, & a pound and a halfe
of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
quarter of an ounce of Mace and Cloves, a good spoonfull of
Salt, beat your Salt and Spice very fine, and searce it, and
mix it with your flower and Sugar; then take three pound of
butter and work it in the flower, it will take three hours
working; then take a quart of Ale-yeast, two quarts of
Cream, half a pint of Sack, six grains of Amber-greece
dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
eight of the Whites, mix these with the flower, and knead
them well together, then let it lie warm by your fire till
your Oven be hot, which must be little hotter then for
manchet; when you make it ready for your Oven, put to your
Cake six pound of Currans, two pound of Raisins, of the Sun
stoned and minced, so make up your Cake, and set it in your
oven stopped close; it wil take three houres a baking; when
baked, take it out and frost it over with the white of an
Egge and Rosewater, well beat together, and strew fine Sugar
upon it, and then set it again into the Oven, that it may
Oxfordshire Cake Tudor Food Recipe
The above Tudor recipe for Oxfordshire Cake 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'
Oxfordshire Cake 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
Oxfordshire Cake Recipe
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