Have you ever wondered what the Tudors ate? What was served at the
courtly feasts of Henry VIII, or what kept peasants alive through
the harsh winters of the sixteenth century? The Tudor Cookbook
provides over 250 recipes from authentic period manuals for
starters, mains, desserts and drinks, from chicken blancmange to
white pease pottage with seal and porpoise. 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. A few of the more outlandish
ingredients and methods of cooking are now illegal, but the rest of
the recipes have been trialled; many are delicious and surprising.
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