Tudor recipes
http://cookit.e2bn.org/recipes/index.php?cat=32
There are some excellent Tudor recipes on the site ‘Cookit’, There are
pictures and sometimes video clips. Remember whatever you choose to cook,
wash your hands thoroughly before preparing food and be very careful if you
need to chop up any ingredients!
Dried apples – dipped in honey
How to make
1. Peel your apples and core them
2. Slice the apples thinly, approx 1/2 cm or less
3. Thread the apples onto the string, either using pegs to space them or
by tying. (The rings should not touch each other or they won't dry well)
4. Hang in a sunny spot, inside a window is perfect
5. Leave until the rings are dry to the touch but still slightly springy when
squeezed
6. Bring along a small pot of honey to dip your apple rings in
Gingered bread
Ingredients
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1/2 lb (8 oz) (225g) of slightly stale bread, about 7 slices
1/2 pat butter (125g)
2 oz (50g) clear honey ( if you weigh the honey in the pan it is easier)
1/2 dessert spoon ginger
1/4 teaspoon of crushed pepper corns
How to make
1.
2.
3.
4.
5.
6.
7.
8.
Take off the crusts and roughly crumble the bread into a bowl
Rub the bread through your fingers to make fine crumbs
Melt the butter and honey together
Pour the melted mixture into the breadcrumbs
Add the spices and mix well to make a stiff dough
Line a tin or dish with baking parchment/paper
Scrape the dough into the lined dish
Leave to cool completely or put to cool in the fridge for an hour
9. Using the paper lift the gingered bread from the tin and slide off onto a
cutiing board
10. Cut into squares, arrange on a plate and serve
Ship’s biscuits – hard tack
Ingredients
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1 lb flour
2 oz butter (This was not used in the original recipe, but it will makes
the biscuits easiert to eat. You can leave it out if you wish but the
biscuits will be very hard).
1/2 pint skimmed milk (Water was used in the original biscuits and can
be used instead of the milk)
1/2 tablespoon sea salt
How to make
1.
2.
3.
4.
5.
Measure out the flour and place in a mixing bowl
Measure out the milk and butter and place in a saucepan
Melt the butter in the milk over a very low heat
Add the sea salt to the flour and mix
Add the milk and butter then the flour and mix until you have a dough,
kneading the dough until all the flour is absorbed (it should be a thick,
shiny, stiff mix)
6. Roll the dough out until fairly thin
7. Cut the biscuit shapes using a cup rim
8. Place on a baking tray and prick all over to let out any air when cooking
9. Bake slowly at only a moderate heat until browned both sides (30-40
minutes - the time will depend on thickness of the biscuits)
10. Turn off the oven and leave to cool
Yeoman’s pudding
Ingredients
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rough grained brown bread, 2-3 slices
milk
grease/butter for cooking
2 eggs
honey
nutmeg
How to make
1. Cut the bread into small chunks
2. Beat the eggs, honey and nutmeg together
3. Add a little milk and beat
4.
5.
6.
7.
Melt the fat or butter in a pan
Dip the bread into the egg and milk mixture and place in the pan
Pour the rest of the mixture over the bread in the pan
Allow to fry gently until the mixture sets
Jumbles – knotted biscuits
Ingredients
2 eggs
100g sugar
15 ml aniseed or caraway
175g plain flour
How to make
Add the eggs to the sugar and aniseed (or caraway) and when this has
reached a creamy texture. Add the flour steadily until you have a pastry-like
dough. Flour a dry work surface and knead the dough for about 10 minutes.
Pinch off small pieces of the dough and roll into sausage-shaped strips about
1 cm in diameter by 10 cm in length.Plait two of these strips of and then place
them carefully into a pan of boiling water. Cook for five minutes then take
them out and leave them to drain. Place them on a greased baking tray and
bake in a preheated oven at 180°C for 10-15 minutes. Check regularly. When
they are golden brown turn them over and bake for another 5-10 minutes.
Recipe from:
http://www.carewcastle.com/english/fun_page/TudorRecipes.htm
Marchpane – marzipan
Ingredients
450g ground almonds
225g caster sugar
3 tablespoons (45 ml) rose-water For the glaze:
1 tablespoon (15 ml) rose-water
3 tablespoons (45 ml) icing sugar
How to make
Preheat oven to 150ºC, 300ºF, Gas Mark 2. Children - always ask an adult to
help you with the oven. Using a board, mix the ground almonds, sugar and
rose-water together to make a stiff paste. Knead until quite smooth. Reserve a
little of the marzipan for decorating the marchpane and place the rest on a
sheet of greaseproof paper. Roll it into a circle using a rolling pin to about 3/8
inch (8mm) thick and. Smooth the edges flat with the back of a blunt knife.
Slide the marzipan on to a baking sheet and bake for 15 minutes, then turn off
the oven, open the oven door and leave for another 15 minutes, or until firm
and dry, but only lightly coloured. In a small bowl, mix the rose-water and icing
sugar together to make a thin paste for the glaze. Use a pastry brush to paint
the glaze over the marchpane.
Put the marchpane back into the oven and continue cooking for about 5
minutes until dry and glossy. Remove from the oven and leave to cool. Roll
out the reserved marzipan until thin and cut into shapes with cutters, eg.
hearts, diamonds, letters, animals or birds. Paint these with edible gold
colouring and fix on to the glazed marchpane as it dries to form patterns or
pictures. Store in an airtight container.
Extract from: ‘The National Trust-A Book of Historical recipes’ quoted on
http://www.tynedaleheritage.org/Sources/TudorRecipes.htm