1500 to 1700

These represent a sampling of dishes I made from this era though the number of dishes posted on this page is likely to grow as it’s one of my favourite eras for cookery and there is so much more I would like to explore.

• Tarte of Strawberies – A Book of Cookrye, 16th century
• Cheese-Cakes – A Book of Cookrye, 16th century
• Tarte of apples and Orange pilles – The good Huswifes Handmaide for the Kitchin, 16th century
• Salmon Pie – libro de cozina, 16th century
• Moorish Eggplant – Libre del Coch, 16th century
• To boyle a Capon in White Broth – A Book of Cookry Very Necessary For All Such As Delight Therin, 16th century
• A boyled sallet – A Book of Cookry Very Necessary For All Such As Delight Therin, 16th century
• Tarts of Apples without covers – A Book of Cookry Very Necessary For All Such As Delight Therin, 16th century
• Salt Cod – The Opera of Bartolomeo Scappi, 16th century
• Stuffed Eggplant – The Opera of Bartolomeo Scappi, 16th century
• Gilded Sops – The Opera of Bartolomeo Scappi, 16th century
• Sops of Muscatel Pears – The Opera of Bartolomeo Scappi, 16th century
• Allows of Salmon – The Good Hus-Wives Jewell, 16th century
• Fried toast of Spinach – The Good Hus-Wives Jewell, 16th century
• Pastry of Roast Hen – Ruperto de Nola, 16th century
• Oranges of Xativa which are Cheesecakes – Ruperto de Nola, 16th century
• Chopped Spinach – Ruperto de Nola, 16th century
• Meat Casserole – Ruperto de Nola, 16th century
• Fleshy Cabbages – Ruperto de Nola, 16th century
• To Boil a Capon – A Boke of Cookrye, 16th century
• To boyle a Capon with Orenges or Lemmons – A Boke of Cookrye, 16th century
• To Make a Pudding in a Turnip Root – A Boke of Cookrye, 16th century
• To boyle yong Peason or Beans – A Boke of Cookrye, 16th century
• To Make a Pottage of Cherries – A Boke of Cookrye, 16th century
• Otemeale grotes – A Boke of Cookrye, 16th century
• Carrot and shrimp salad – Huswives Jewel, 16th century
• To Boyle a Leg of Mutton with Lemons – A Boke of Cookrye, 16th century
• To Make a Tart of Apples – the Good Huswifes Handmade for the kitchen, 16th century
• Manchet Loaf – the Good Huswifes Handmade for the kitchen, 16th century
• To make Puddings – the Good Huswifes Handmade for the kitchen, 16th century
• A Spanish Pastry – cookbook of Sabina Welserin, 16th century
• To make Apple Cake – MS KANTL Gent 15, 16th century
Tourte of Carrots– The Opera of Bartolomeo Scappi, 16th century
• A Cambridge Pudding – A New Booke of Cookerie, 17th century
• Sugar Cakes – The Queen-Like Closet, 17th century
• Quaking Pudding – The Accomplisht Cook, 17th century
• Almond Cakes – The Compleat Cook, 17th century
• Green Geneva pies – Ouverture de Cuisine, 17th century
• Bisket-Cakes – The Queen-Like Closet, 17th century
• Snail Pies – Ouverture de Cuisine, 17th century
• Potatoe Pye – Elizabeth Jacob manuscript, 17th century
• Hodge Podge – Jane Parker manuscript, 17th century
Baked Duck – The Good Huswifes Handmaide for the Kitchen, late 16th cent.
To make a tarte of boter and eggs – Jane Parker, her Booke, 1651
A Ryce Pudding – A New Booke of Cookerie, 1615, Murrel

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