reference: aw-1591

Batter of butter, flour and water, egg added and fried in clarified butter. Served sugared (AW 1591). The name is clearly connected [thanks Andrew Stevenson!] t...

Egg and butter enriched bread with spices, served with a sweet sauce. (AW 1591, WM 1658, Eaton 1822).

Pieces of orange boiled in sugar syrup and allowed to set individually. Known at least since AW 1591.

Chicken cooked in mutton bone marrow broth with whole lettuce, spices, pepper and a very little sugar. Served on bread sops (AW 1591, Huswife 1594)

Boiled chicken with medicinal herbs (including gold) for a sick person. (AW 1591)

Rabbit or hare filled with a rich stuffing of bread, fruit, herbs and spices. Known from several early sources, the version given here from Robert May 1660 is b...

Open shortcrust base filled with seasoned cheese and whole egg, baked. Known at least since AW 1591

A tiny spherical titbit (OED). A Whet, or Subtelty. Early references are to spheres of light sweetened pastry, a later receipt (Huswife 1594) is of minced mutto...

A form of very thick sauce, often made with bread, with spices such as galyngale, and sometimes wine added. Served with meat and fish.

Roast heron or crane appears in many early cookbooks, almost always with the bird's head to be pushed under the wing for cooking.

A highly spiced, medicinal, wine. Commonplace from the 13th to 18th Centuries. The precursor of Tonic Wine. Compare with: Clary and Piment

Boiled sausage of minced liver, often with egg and spices (AW 1591)

A highly-decorated disc of marzipan, typically about 1in thick, supported on a wafer or thin cake base. Since its heyday in the 16th and 17th centuries it seems...

Moy or Moise or Moill was a very ancient class of set pudings, the name possibly from the Old French Moller - to mould.

Duck, or chicken, with citrus sauce is an older English dish than might be thought, first appearing in AW 1591 as "To boyle a Capon with Orenges or Lemmons".

A very thick spiced sauce, typically for fish, made of dried fruit boiled in wine (Cury 1390, Austin 1440, AW 1591)

Roots such as carrot or turnip, hollowed out and filled with a rich forcemeat stuffing (AW 1591)

An open paste tart with a filling of spinach cooked with apple, spices and set with egg (AW 1591), and also with chervil (Family Guide 1747)

Violet flowers boiled with sugar syrup. Known at least since AW 1591.

"I must have Saffron to colour the Warden Pies"