TUDOR COOKBOOK (PB)

What was served at the courtly feasts of Henry VIII ? And what kept peasants alive through the harsh winters of the sixteenth century? This new paperback edition of The Tudor Cookbook provides over 250 recipes from authentic period manuals covering starters, mains, desserts and drinks, from chicken blancmange to white pease pottage with seal and porpoise. It even covers vegetarian dishes as the Tudors designed dishes of vegetables to look like meat to be cooked during religious festivals when abstinence from meat was required. A few of the more outlandish ingredients and methods of cooking are now illegal, but the rest of the recipes have been trialled and many are delicious and surprising.