Finally, your recipes for this month. We’re starting a bit earlier than my novel’s setting, with recipes from The Compleat Cook and A Queen’s Delight (two of three books generally known as The Queens Closet Opened), published in 1655. I’m working from the Prospect edition, 1984. There will be a few more recipes from this source next month, then I shall move on.
Make the ones that interest you. Comment on them on the mirrored post at http://gillpolack.livejournal.com/1358176.html . If you run into any problems, use the comments – between us we’ll probably find you a solution (why I love group testing of historical recipes!).
I have modernised nothing. I have changed nothing except where my typing has lapsed, due to my ever-changing eyesight this week. I have, however, numbered the recipes to make them easier to discuss.
If any of you come up with modern recipes based on this (with changes or without) and would be happy to share, I’ll do a second post in four weeks, giving both old and new.
1. To Fricase Champigneons
Make ready your Champigneons as you do for stewing, and when you have poured away the black liquor that comes from them, put your Champigneons into a Frying pan with a piece of Sweet Butter, a little Parsley, Tyme, Sweet Marjoram, a piece of Onyon shred very smal, a little salt and fine beaten Pepper,, so fry them till they be enough so have ready the lear abovesaid, & put it into the Champigneons whilest they are in the Pan, toss them two or three times, put them forth and serve them.
2. To make Buttered Loaves
Take the yolks of twelve eggs, and six whites, and a quarter of a pint of yeast, when you have beaten the Eggs well, strain them with the yeast into a dish, then put to it a little salt, and two rases of Ginger beaten very small, then put flour to it till it come to high paste that will not cleave, then you must roul it upon you hands, and afterwards put it into a warm cloth, and let it lye there a quarter of an hour. then make it up in little Loaves, bake it against it is baked, prepare a pound and a half of Butter, a quarter of a pint of white Win, and half a pound of Sugar; this being melted and beaten together with it, set them into the Oven a quarter of an hour.
3. To make a Devonshire White pot.
Take a point of Cream and strain four Eggs into it, and put a little salt and a little sliced Nutmeg, and season it with sugar somewhat sweet, then take almost a penny Loaf of fine bread sliced very thin, and put it in a Dish that will hold it, the Cream and the Eggs being put to it, then take a handfull of Raisins of the Sun being boiled, and a little sweet Butter, so bake it.
4. To make Cheese Cakes
Take three Eggs and beat them very well, & as you beat them, put to them as much fine flower as will make thick, then put to them three or four Eggs more, and beat them altogether; then take one quart of Cream, and put into it a quarter of a pound of sweet Butter, and set them over the fire, and when it begins to boyl, put to it your Eggs and flower, stir it very well, and let it boyl till it be thick, then season it with salt, Cinnamon, Sugar and Currans and bake it.
5. To make a green Pudding
Take a penny loaf of stale Bread, grate it, put to half a pound of sugar, grated Nutmeg, as much salt as will season it, three quarters of a pound of Beet-suet shred very small: then take sweet Herbs, the most of them Marygolds, eight Spinages: shred the Herbs very small, mix all well together then take two Eggs and work them together with your hand, and make them into round Balls, and when the water boiles put them in, serve them with Rose-water, sugar and Butter for sauce.