Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking |
Contents
JANUARY 39 2 FEBRUARY | 55 |
MAY 107 6 JUNE 123 7 JULY | 139 |
AUGUST 156 9 SEPTEMBER | 171 |
Copyright | |
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Other editions - View all
Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking Hilary Spurling No preview available - 2008 |
Common terms and phrases
almond milk almonds apples baked barberry beat beaten Berkshire Besselsleigh biscuit Bisket Bread boile boyle broth butter cakes candied century cheese cherries chopped cinnamon cloves cold colour cookery books cooking cream curds currants custard dish dried drink egg yolks Elinor Fettiplace's Elizabeth David English Fettiplace flavour flour flowers fruit ginger gooseberries green half heat herbs Ingatestone Hall Jacobean jelly juice Lady Fettiplace gives Lady Fettiplace's Lady Fettiplace's book Lady Fettiplace's recipe lemon Longleat mace marchpane marmalade meat milk modern mutton nutmeg orange oven Mark pastry Pauntley peel petals pint pippins plums pound of sugar preserve pudding quantities quinces rose rosewater round salt Sapperton sauce serve seventeenth-century Seville oranges sippets Sir Henry sliced spices spoon stewed stir sugar suger sweet sweetmeats syrup tablespoons tart teaspoon thick thickened Thynne Unton verjuice vinegar warm white wine yelks