31:
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183:
represented the period of transition from
Medieval to modern. Cookery was changing as trade brought new ingredients, and fashion favoured new styles of cooking, with, for example, locally grown herbs as well as imported spices. Cooking came to be seen as a subject in its own right, rather than being
539:, and that Dawson provides a recipe for salmon with violets, the recipe calling for slices of onion with violets, oil, and vinegar. She also notes that sugar was included "in almost every kind of dish", as well as spices that we would use in "sweet rather than savory dishes."
527:
of 1615, was aimed at a more general audience, not only aristocrats but "housewives", which
Mennell glosses as "gentlewomen concerned with the practical tasks of running households". Hence the book could treat not only food but medicines, dairy-work, brewing, and preserving.
402:
described "a tart to provoke courage in either man or woman", calling for the brains of male sparrows. Torn sinews are healed by taking "worms while they be nice", crushing them and laying them on to the sore "and it will knit the sinew that be broken in two".
465:, comfits, aniseeds, coriander, oranges, pomegranate seeds, Damask water, turnsole, lemons, prunes, rose water, dates, currants, raisins, cherries conserved, barberries conserved, rye flower, ginger, sweet oranges, pepper white and brown, mace, wafers.
272:". Cooking times are given only occasionally, as "let them seeth a quantitye of an houre". Directions as to the fire are given where necessary, as "boyle it in a chafing dish of coales" or "with a fyre of Wood beate it the space of two houres".
385:
The book is illustrated only with a frontispiece. In the 1610 edition this has six kitchen scenes, including a three-legged pot over an open fire, cordials being distilled, a bread oven, and pots and roasts on a spit over a fire.
224:, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in the same dish. A sauce for pork was made with white wine, broth, nutmeg, and the herbs
312:, and throwe the flowers on the toppe of the sallet, and of every sorte of the aforesaide things and garnish the dish about with the foresaide things, and harde Egges boyled and laide about the dish and upon the sallet.
259:
The recipes are written as goals, like "To make a Tarte of
Spinadge", with instructions to achieve the goal. Quantities are given, if at all, only in passing, either with vague phrases like "a good handful of
1447:
453:
that it differs from the modern recipe, as it consists only of "a pinte of thicke Creame", seasoned with sugar, ginger and rosewater, and warmed gently for serving. She notes, also from the
292:
and picke them very fine into faire water, and picke your flowers by themselues, and washe them al cleane, and swing them in a strainer, and when you put them into a dish, mingle them with
477:
were boiled before baking, being put into boiling water where they would sink and then rise to the top. Sim notes that Dawson's "fine bisket bread" had to be beaten for two hours.
578:
Page references to Dawson are from the 1596 edition; each folio or double-page spread has a single number, so there are twice as many actual sides as numbers.
247:; the cook was directed "let the fire be verie soft, and when the one side is baked, then turn the other, and bake them as dry as ye can without burning."
457:, that the Elizabethans had a strong liking for sweet things, "richly demonstrated" in Dawson's "names of all things necessary for a banquet":
1735:
1041:
492:), while also listing "old medieval standbys". He comments that there are several pudding recipes, both savoury and sweet, including
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The frontispiece however states its publisher is Rich
Lowndes rather than Edward White, and appears to be borrowed from the 1670
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220:. For stuffing for meat and poultry, or as Dawson says "to farse all things", he recommends using the herbs thyme,
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The historian Joanna
Opaskar notes that the Elizabethans used what "may seem odd ingredients today", such as
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as an "important cookbook", and observes that it is the first
English cookery book to give a recipe for
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338:
Approued pointes of
Cookerie / Approued pointes of Husbandrie / Approued Medicines for sundry diseases
2119:
750:
The
Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
113:, first published in 1585. It includes recipes for medicines as well as food. To the spices found in
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were sponge-like biscuits", which could be raised with eggs or with yeast; the "cracknels" in the
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192:. Such books were becoming available to a wider audience than the aristocratic households of the
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Order of meat how they must be served at the Table, with their sauces for flesh daies at dinner.
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All
Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
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is used in many of the dishes, along with ingredients that are uncommon in modern cooking like
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The table of the book following gathered according to euery folio throughout the whole Booke
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Renaissance Food from
Rabelais to Shakespeare: Culinary Readings and Culinary Histories
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gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry,
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part of medicine or books of "secrets". Little is known of the book's author,
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The culinary historian Alison Sim notes that "the closest the Tudors came to
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A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery
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Sugar, cinnamon, liquorice, pepper, nutmegs, all kinds of saffron,
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appears as "Blewmanger", made of cream, eggs, sugar and rosewater.
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Food in Shakespeare's Plays Life "consists of Eating and Drinking"
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is an English cookery book by the cookery and housekeeping writer
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The Booke of Caruing and Sewing (38 single pages, not numbered)
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974:. University of Houston Clear Lake (PhD Thesis). p. 11.
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243:, which were made with cream, egg yolks, flour, and a little
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Dawson's recipes included medicines, some of which involved
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figures "so beloved on the Elizabethan banquetting table."
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A borrowed frontispiece and the title page, 1610 edition
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is the first English cookery book to give a recipe for
350:
The 1597 edition of Part II is structured as follows:
740:
753:. University of California Press. pp. 124–125.
496:. He notes, too, that it gives instructions for the
320:, which calls it "Stourhead herb and flower salad."
160:, but different ingredients from those used today.
687:"The Good Huswifes Jewell - pancakes and puddings"
279:dressing runs as follows (from the 1596 edition):
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503:The culinary historian Stephen Mennell calls the
140:The book includes recipes still current, such as
117:English cooking, the book adds herbs, especially
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947:. Greenwood Publishing Group. pp. 169–170.
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747:Willan, Anne; Cherniavsky, Mark (3 March 2012).
629:. University of Illinois Press. pp. 83–84.
480:The culinary historian Ken Albala describes the
152:sauce, as well as some not often made, such as
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1006:The Second part of the good Hus-wiues Jewell
435:The Second Part of the good Hus-wiues Jewell
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328:The 1596 edition is structured as follows:
1736:Mrs. Beeton's Book of Household Management
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16:1585 English cookery book by Thomas Dawson
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196:, hence the "huswife" of Dawson's title.
650:Forgeng, Jeffrey L. (19 November 2009).
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284:To Make a Sallet of All Kinde of Hearbes
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437:was published by Edward White in 1597.
148:, and salad of leaves and flowers with
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1493:The Art of Cookery Made Plain and Easy
1469:The Cooks and Confectioners Dictionary
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517:from earlier in the century. It, like
507:"more distinctively English" than the
1359:The Queen-like Closet or Rich Cabinet
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354:A Booke of Cookerie (72 single pages)
335:A Booke of Cookerie (39 double pages)
1712:Modern Cookery for Private Families
1527:The Experienced English Housekeeper
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599:. Ashgate Publishing. p. 62.
415:Second edition, Edward White, 1596
366:How to make Marchpaine and Ipocras
14:
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991:
917:Food & Feast in Tudor England
775:"Stourhead herb and flower salad"
679:
653:Daily Life in Elizabethan England
565:, which was published by Lowndes.
429:Third edition, Edward White, 1610
412:First edition, Edward White, 1585
1700:A New System of Domestic Cookery
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29:
2196:Rationing in the United Kingdom
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316:This recipe is taken up by the
920:. History Press. p. 102.
817:. Popular Press. p. 231.
811:Ashley, Leonard R. N. (1988).
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656:. ABC-CLIO. pp. 176–179.
300:payred and sliced, and scrape
275:The recipe for a salad with a
268:", or as "the yolks of 4 hard
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488:(which had arrived in Europe
1896:A Book of Mediterranean Food
1545:The Housekeeper's Instructor
1542:William Augustus Henderson (
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2090:Hugh Fearnley-Whittingstall
944:Food in Early Modern Europe
814:Elizabethan Popular Culture
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1536:The English Art of Cookery
593:Fitzpatrick, Joan (2013).
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35:Title page of 1596 edition
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2120:A History of English Food
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1460:Mrs Mary Eales's Receipts
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623:Mennell, Stephen (1996).
239:Familiar recipes include
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2186:List of savoury puddings
1814:Steak and kidney pudding
1719:Charles Elmé Francatelli
1563:Bread and butter pudding
1248:The Good Huswifes Jewell
1002:The Good Huswifes Jewell
968:Opaskar, Joanna (2008).
896:. London: Random House.
890:Dickson Wright, Clarissa
869:. London: Random House.
863:Dickson Wright, Clarissa
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490:after Columbus's voyages
210:The Good Huswifes Jewell
106:The Good Huswifes Jewell
23:The Good Huswifes Jewell
2181:List of English cheeses
2115:Clarissa Dickson Wright
2100:Antony Worrall Thompson
447:Clarissa Dickson Wright
199:
2227:16th-century cookbooks
2191:List of sweet puddings
2176:List of English dishes
1784:Full English breakfast
1481:The Compleat Housewife
1291:Trifle (without jelly)
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98:53 double-page spreads
2053:Sticky toffee pudding
1515:The British Housewife
558:The Queen-like Closet
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455:Good Huswife's Jewell
449:comments on Dawson's
400:Good Huswife's Jewell
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363:(The book of Caruing)
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2023:Chicken tikka masala
1859:Worcestershire sauce
1588:Cumberland rum nicky
1347:The Accomplisht Cook
941:Albala, Ken (2003).
914:Sim, Alison (2012).
55:Early Modern English
2038:Knickerbocker glory
1658:Trifle (with jelly)
1409:Sussex pond pudding
1335:The English Huswife
691:The British Library
676:Dawson, pages 14–15
524:The English Huswife
445:The celebrity chef
360:Tearmes of a Caruer
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1955:Marco Pierre White
1759:Cauliflower cheese
1236:The Boke of Cokery
779:The National Trust
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1568:Christmas pudding
1522:Elizabeth Raffald
1504:Professed Cookery
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998:Gode Cookery PDFs
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954:978-0-313-31962-4
927:978-0-7524-9542-2
902:978-1-905-21185-2
875:978-1-905-21185-2
843:We Love This Book
824:978-0-87972-427-6
760:978-0-520-24400-9
663:978-0-313-36561-4
636:978-0-252-06490-6
606:978-1-4094-7578-1
396:sympathetic magic
190:Booke of Cookerie
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318:National Trust
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169:sweet potatoes
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2008:Bakewell tart
2006:
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1982:Gordon Ramsay
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1829:Eve's pudding
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1695:Maria Rundell
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1663:Welsh rarebit
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1243:Thomas Dawson
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1194:Pease pudding
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373:Illustrations
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111:Thomas Dawson
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53:
49:
46:
45:Thomas Dawson
43:
39:
32:
27:
24:
19:
2167:
2118:
2109:The Fat Duck
2066:21st century
1973:
1965:Jamie Oliver
1945:Nigel Slater
1930:Jane Grigson
1906:
1894:
1872:20th century
1854:Windsor soup
1844:Madeira cake
1809:Sausage roll
1734:
1722:
1710:
1698:
1681:19th century
1648:Suet pudding
1598:Jellied eels
1543:
1534:
1525:
1513:
1503:
1491:
1479:
1467:
1458:
1446:
1432:18th century
1389:Battalia pie
1369:
1366:Kenelm Digby
1357:
1345:
1333:
1323:Receipt Book
1322:
1304:17th century
1247:
1246:
1234:
1217:16th century
1149:Banbury cake
1119:
1104:
1011:
1005:
1001:
970:
963:
943:
936:
916:
909:
893:
866:
858:
846:. Retrieved
842:
833:
813:
806:
782:. Retrieved
769:
749:
742:
733:
724:
715:
706:
694:. Retrieved
681:
672:
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625:
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327:
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282:
274:
258:
238:
216:, pear, and
209:
208:
189:
178:
164:
162:
139:
105:
104:
103:
72:Edward White
22:
18:
2127:Rachel Khoo
2084:Le Gavroche
2048:Salad cream
2018:Carrot cake
1987:Gary Rhodes
1950:Keith Floyd
1935:Delia Smith
1707:Eliza Acton
1603:Jugged hare
1593:Eccles cake
1476:Eliza Smith
1466:John Nott (
1404:Sponge cake
1394:Currant bun
1169:Gingerbread
1114: 1300
1088:Middle Ages
1059:Roman times
277:vinaigrette
194:Middle Ages
150:vinaigrette
2217:1585 books
2211:Categories
1992:Mary Berry
1940:Rick Stein
1839:Lardy cake
1633:Roast beef
1623:Piccalilli
1455:Mary Eales
1342:Robert May
1271:Fruit fool
1154:Cheesecake
1000:including
904:. Page 147
877:. Page 123
848:4 February
784:7 February
696:7 February
573:References
294:Cowcumbers
288:Take your
249:Blancmange
2073:Exemplars
1879:Exemplars
1824:Eton mess
1688:Exemplars
1613:Marmalade
1439:Exemplars
1311:Exemplars
1224:Exemplars
1179:Mince pie
1139:Apple pie
1124:(c. 1390)
1098:Exemplars
1004:1596 and
533:rosewater
441:Reception
390:Medicines
135:rosewater
69:Publisher
1789:HP Sauce
1638:Sandwich
1628:Pork pie
1500:Ann Cook
1286:Syllabub
1164:Game pie
1074:Sausages
511:and the
498:marzipan
407:Editions
324:Contents
255:Approach
241:pancakes
234:marjoram
226:rosemary
218:mulberry
205:Overview
142:pancakes
115:Medieval
51:Language
2161:Related
2033:Crumble
1774:Faggots
1764:Cobbler
1608:Ketchup
1573:Chutney
1506:, 1754)
1472:, 1723)
1350:, 1660)
1338:, 1615)
1326:, 1604)
1276:Pancake
1251:, 1585)
1239:, 1500)
1204:Pottage
1174:Kippers
1159:Custard
892:(2011)
865:(2011)
537:violets
463:sanders
306:vineger
298:Lemmons
290:hearbes
262:persely
175:Context
131:violets
119:parsley
90:England
64:Cookery
61:Subject
2172:(1954)
2136:Dishes
2001:Dishes
1747:Dishes
1643:Scouse
1618:Parkin
1556:Dishes
1382:Dishes
1281:Scones
1259:Dishes
1184:Mortis
1132:Dishes
1067:Dishes
1016:(.txt)
978:
951:
924:
900:
873:
821:
757:
660:
633:
603:
505:Jewell
494:haggis
482:Jewell
475:Jewell
471:sponge
451:trifle
398:. The
266:hearbs
222:hyssop
214:damson
165:Jewell
158:trifle
154:mortis
146:haggis
41:Author
2123:2011)
1978:1999)
1911:1954)
1899:1950)
1739:1861)
1727:1846)
1715:1845)
1703:1806)
1578:Curry
1548:1791)
1539:1788)
1530:1769)
1518:1758)
1496:1747)
1484:1727)
1463:1718)
1451:1714)
1374:1699)
1362:1670)
1189:Pasty
1144:Bacon
543:Notes
302:Suger
270:egges
127:Sugar
123:thyme
95:Pages
1008:1597
976:ISBN
949:ISBN
922:ISBN
898:ISBN
871:ISBN
850:2016
819:ISBN
786:2016
755:ISBN
698:2016
658:ISBN
631:ISBN
601:ISBN
535:and
310:Oyle
308:and
200:Book
179:The
163:The
133:and
121:and
82:1585
1419:Tea
1199:Pie
561:of
521:'s
296:or
245:ale
230:bay
2213::
1111:c.
882:^
841:.
794:^
777:.
689:.
615:^
585:^
236:.
228:,
171:.
144:,
137:.
125:.
2117:(
2111:)
2107:(
2096:)
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984:.
957:.
930:.
852:.
827:.
788:.
763:.
700:.
666:.
639:.
609:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
