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Peeking into English Food from Recipes (14 th - 16 th Century) History of the English Language Hannah Jun 3, 2011

Peeking into English Food from Recipes (14 th - 16 th Century)

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Peeking into English Food from Recipes (14 th - 16 th Century). History of the English Language Hannah Jun 3, 2011. What do people eat NOW?. What do You Eat?. What do English People Eat?. Now. Fish and Chips English Breakfast Waffle Haggis Pie and Mash. ?. What did people eat?. - PowerPoint PPT Presentation

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Page 1: Peeking into English Food from Recipes (14 th - 16 th  Century)

Peeking into English Food from Recipes

(14th- 16th Century)

History of the English LanguageHannah

Jun 3, 2011

Page 2: Peeking into English Food from Recipes (14 th - 16 th  Century)

What do people eat NOW?

Page 3: Peeking into English Food from Recipes (14 th - 16 th  Century)

What do You Eat?

Page 4: Peeking into English Food from Recipes (14 th - 16 th  Century)

?What do English People Eat?

Now• Fish and Chips• English Breakfast• Waffle• Haggis• Pie and Mash

Page 5: Peeking into English Food from Recipes (14 th - 16 th  Century)

What did people eat?

• Bread• Fish• Meat• Vegetables

Medieval

?

Page 6: Peeking into English Food from Recipes (14 th - 16 th  Century)

Form of Cury (1390) Two Fifteen Century Cookery-Books (1430)

A Book of Cookrye (1591)

A Boke of Gode Cookery

Recipes

Page 7: Peeking into English Food from Recipes (14 th - 16 th  Century)
Page 8: Peeking into English Food from Recipes (14 th - 16 th  Century)

Waffle 1390

• Waffres. • Take þe Wombe of A luce,

& seþe here wyl, & do it on a morter, & tender cheese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gerderys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

Page 9: Peeking into English Food from Recipes (14 th - 16 th  Century)

Haggis1430

• Hagws of a schepe. • Take the Roppis with the talour,

and parboyle hem; than hakke hem smal; grynd pepir, and Safroun, and brede, and 3olkys of Eyroun, and Raw kreme or swete Mylke: do al to-gederys, and do in the grete wombe of the Schepe, that is, the mawe; and than sethe hym an serue forth ynne.

Page 10: Peeking into English Food from Recipes (14 th - 16 th  Century)

Black Pudding late 15th century

Germany:

Blütwurst

France:

boudin noir

Brazil:

Chorizo

Argentina:

morcilla

• To make A podyng of A nox or of A shepe

• Take the blode and swyng hit with thy hand and cast a way the lumpys that kyeneth then take sewet of the same and mynse hit small and put in to þe blode also put in plenty of otyn grytts and fyll up thy ropeys with the same and sethe them and after broyle them When they be colde And serue þem forth.

Page 11: Peeking into English Food from Recipes (14 th - 16 th  Century)

Marcus Gavius Apicius 25BC • Small Sausage is Made

Thus: Take the yolks of six hard-boiled eggs, chopped pine nuts, onion and sliced leeks, and mix with blood [and forcemeats]. Add ground pepper and fill the casing with the stuffing. Cook in stock and wine.

Page 12: Peeking into English Food from Recipes (14 th - 16 th  Century)

Black Pudding in Taiwan?

The Pig’s Blood Cake!

Page 13: Peeking into English Food from Recipes (14 th - 16 th  Century)

Old Recipes vs New Ones

• No lists of ingredients• Quantities were not often specified!• Temperature control was not specified!• Cooking times were vague• Readers would already have some knowledge

of cooking

Page 14: Peeking into English Food from Recipes (14 th - 16 th  Century)

List of ingredients/ Quantities

TemperatureCooking time

Page 15: Peeking into English Food from Recipes (14 th - 16 th  Century)

Resources• http://www.medieval-recipes.com/index.htm

• http://www.godecookery.com/godeboke/godeboke.htm

• http://www.medievalcookery.com/

• http://www.celtnet.org.uk/recipes/the-forme-of-cury.php

• http://midenglishrecipes.blogspot.com/

• http://en.wikipedia.org/wiki/Medieval_cuisine

• http://historicalfoods.com/food-history-index

• http://medievalcooking.org/sca-resume/

• http://www.elizabethan-era.org.uk/black-pudding-old-recipe.htm

• http://www.blackpudding.org/2011/04/13/the-first-black-pudding-recipe/

Page 16: Peeking into English Food from Recipes (14 th - 16 th  Century)

Bon Appétit!