Tudor Food Recipe
To make the best
To Bake Red Deere. Parboyl it, and then sauce it in Vinegar
then Lard it very thick, and season it with Pepper, Ginger
and Nutmegs, put it into a deep Pye with good store of sweet
butter, and let it bake, when it is baked, take a pint of
Hippocras, halfe a pound of sweet butter, two or three
Nutmeg, little Vinegar, poure it into the Pye in the Oven
and let it lye and soake an hour, then take it out, and when
it is cold stop the vent hole.
Red Deer Tudor Food Recipe
The above Tudor recipe for Red Deer 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'
Red Deer - Tudor Food
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
Red Deer Recipe
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