How would they have eaten these ? Click here to see an Elizabethan menu for a banquet
Many of the original Elizabethan food recipes that were around at the time would be found to be way to sweet for the modern age, here are a selection for you to use. All are taken for an original Elizabethan cook book of the period. To view the recipe just click on its title.
Elizabethan Appetizers
Rack of Veal French style
Veal soup simmered in wine with turnips, rosemary and carrots
Fartes of Portingale - Spicy Muttonball Soup
Balls of spicy Lamb steamed in Beef stock
Livering Puddinges - Chicken liver Pate
Liver and currant pate with a taste of nutmeg.
Baked Eeles - Eel and onion pie
Eels, currants and Onion in a covered pie
Herring and fruit pie
Pickled Herring with fruits baked in a double crust.
Elizabethan Entrees
Minst Pies - Mincemeat pies
Spicy Mincemeat of ground Veal, Suet, fruits and Rose water
Capon with Oranges After Mistress Duffelds way - Orange Sauce
Capon poached in spiced Orange juice and wine
Chickin Pie - Chicken pie
Chicken baked with wine, dried fruits and spices
Piggs Petitoes - Pigs feet and Apples
Pigs feet cooked with wine and apples
Pudding in a trench- Baked stuffed fish
A whole fish stuffed with Spinach, currents and spices baked in a wine sauce
Quelquechose - Oyster lamb Casserole
Oyster and lamb casserole topped with asparagus
Fresh Salmon - Poached Salmon
Salmon poached in beer with parsley, Thyme and Rosemary
Olive Pye - Veal scallops
Veal scallops stuffed with Spinach, violet and Strawberry leaves and baked in a pie crust.
Elizabethan Side Dishes
Artichoak Pye - Artichoke pie
Artichoke hearts baked with Sherry, dates and orange peel
Lumbardy tarts - Beet tart
Diced beets, currants steamed in wine
Puddings in a Turnip Root - Turnips stuffed with Apples
Turnips stuffed with apples and currants and steamed in wine
Tart of beanes - Kidney bean tart
Kidney beans and flavoured cottage cheese baked in a pie.
Fritters of Spinnedge - Spinach fritters
Spinach and date balls dipped in ale batter and fried
Quelquechose - Parsnips and Marigolds in Orange juice
Parsnips and Marigolds cooked in Orange juice
Compound Sallet - Salad
Spinach and red cabbage dotted with almonds, raisins, figs, capors, olives, currants, pickles and Orange segments
Elizabethan Sauces
Sauce for a goose
Apples stewed in stock, Vinegar and Mustard
Sauce of dry proins - Prune sauce
Prunes steeped in wine and Cinnamon
Good Garlike sauce - Garlic sauce
Garlic ground with Almonds and simmered in stock
Sauce for a Roast Capon - Onion sauce
Onions cooked in wine and Orange Juice
Additions unto sawces - Orange wine sauce
Oranges boiled in wine and rose water
Elizabethan Desserts
Rice Puddings
Creamy rice pudding dotted with dates and currants
Fine Cakes - Small cakes
Shortbread spiced with cloves and mace
Finer Jumbals - Almond jumbals
Almond cookies scented with rose water and garnished with anise seeds
Course Ginger bread - Ginger bread
Sweet gingerbread with a hint of licorice
Tarte of Apples and Orange Pilles - Apple and Orange pie
Apple and unpeeld Orange slices layered in a pie
A warden pie - Pear pie
Pear flavoured with spices and rose water
Tart of Almonds - Almond and Cherry preserve pie
Almond custard laced with Rose water
Spinnage Tart
Sweetened spinach, wine and Rose water in a pie