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Tudor food is the food consumed during the Tudor period of English history, from 1485 through to 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
The Elizabethan era is the epoch in the Tudor period of the history of England during the reign of Queen Elizabeth I (1558–1603). ... Food & Drink in the ...
Sweetmeats frequently served in banquets included fruits preserved in sugar syrup, marmalades, moulded fruit pastes, comfits, conserves, and biscuits. Quince marmalade was a common feature of Elizabethan-era banquets, served in tandem with other preserves. A common practice after a meal would be to "seal" or placate the stomach with quince ...
The cultural achievements of the Elizabethan era have long attracted scholars, and since the 1960s they have conducted intensive research on the social history of England. [78] [79] Main subjects within Tudor social history includes courtship and marriage, the food they consumed and the clothes they wore. [80]
Elinor Fettiplace's receipt book: Elizabethan country house cooking Cover of first edition Editor Hilary Spurling Author Hilary Spurling, Elinor Fettiplace Subject Elizabethan era English cuisine Genre cookbook Publisher The Salamander Press in association with Penguin Books Publication date 1986 Publication place England Elinor Fettiplace's Receipt Book is a 1986 book by Hilary Spurling ...
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Diet of the Victorian era in the late 19th century. Aided by chef Sophie Grigson. 3 June 2008 The Supersizers Go...Seventies: Diet of Britons living in the 1970s. Aided by chef Mark Hix. 10 June 2008 The Supersizers Go...Elizabethan: Diet of the Elizabethan era (1558–1603). Cooked by Paul Merrett, hosted at Sutton House. 17 June 2008
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...