Taffaty Tarts
Tudor Food RecipeTaffaty Tarts Recipe | To make the best Taffaty Tarts
To make Tarts called Taffaty Tarts. First wet your Past with Butter and cold Water, and rowle it very thin, also then lay them in layes, and between every lay of Apples strew some Sugar, and some Lemon Pill, cut very small, if you please put some Fennell-seed to them; then put them into a stoak hot Oven, and let them stand an hour in or more, then take them out, and take Rose-water and Butter beaten together, and wash them over with the same, and strew fine Sugar upon them; then put them into the Oven again, let them stand a little while and take them out. |
Taffaty Tarts Tudor Food Recipe
The above Tudor recipe for Taffaty Tarts 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 the text
- 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 cooking
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 Hyswife's Jewell'
- 1610 'Mrs. Sarah Longe her Receipt Booke'
Taffaty Tarts Recipe
The above Old recipe is taken from the book entitled: The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry
Author: Anonymous
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658 Taffaty Tarts Recipe
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