These are recipes which I have redacted myself from period sources. "Redaction" is a twenty-five cent word which basically means "figuring out". You start with a recipe that's difficult to read and imprecise, then you have to figure out how to turn it into something edible and reproducible by a modern cook.
Each of these redactions is presented with the original source (mostly recipes taken from Elizabethan cookbooks) and my interpretation and notes on the recipe.
Vegetables
- To make a meat of young Beanes with flesh or otherwise (optionally VEGETARIAN)
- To fry beanes in a pan VEGAN (and another version of the redaction from Just A Feast)
- Gourds after the Catalonian fashion VEGETARIAN
- Meat of Turneps
- Sallet of asparagus VEGETARIAN
- Compound sallet VEGETARIAN
- Herb tart VEGETARIAN
- Onions upon sops VEGETARIAN
- Sallet of spinach VEGETARIAN
Meat
Poultry
- Capon in white broth with almonds
- To boile chickins (and another version of the redaction from Just A Feast)
Fish
Eggs
- Quelquechose (optionally VEGETARIAN)
Desserts and sweet dishes
- Peascods in Lent VEGETARIAN
- Marchpane (marzipan) VEGETARIAN
- Date leach VEGETARIAN
- A white-pot VEGETARIAN
- Prune tarts VEGETARIAN
- Trifle VEGETARIAN
- Bisket bread VEGETARIAN