BREVERTON, TERRY, TUDOR COOKBOOK , 2019
- Title(s):
- TUDOR COOKBOOK : from gilded peacock to calves feet pie.
- Published/Created:
- [Place of publication not identified], AMBERLEY Publishing, 2019.
- Physical Description:
- 1 volume : illustrations ; 20 cm
- Holdings:
- Reference LibraryOn OrderAccessible in the Reference Library [Hours]
Note: Please contact the Reference Library to schedule an appointment [Email ycba.reference@yale.edu] - Full Orbis Record:
- http://hdl.handle.net/10079/bibid/16890382
- Classification:
- Books
- Notes:
- Did you ever wonder what the Tudors ate and drank? What was Anne Boleyn's favorite tipple? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? The Tudor Cookbook provides over 250 recipes from authentic period manuals for starters, mains, deserts and drinks, from swan-neck soup to roasted-alive goose. It even covers vegetarian dishes - the Tudors designed dishes of vegetables to look like meat to be cooked during religious festivals when abstinence from meat was required. The recipes have all been trialed (apart from the illegal swan-based dishes) and include guidence on measurements.
- Subject Terms:
- AlimentationGrande-BretagneHistoire16e siècle.Cooking, British -- History -- 16th century.Cooking, British.Cuisine britanniqueHistoire16e siècle.Diet -- Great Britain -- History -- 16th century.Diet.Food habits -- Great Britain -- History -- 16th century.Food habits.Great Britain.Habitudes alimentairesGrande-BretagneHistoire16e siècle.
- Form/Genre:
- History.
- Export:
- XML