reference: markham-1615

A salad is a mixture of vegetables, only by about the 18th Century did that necessarily mean raw vegetables.

Any of several very young, soft, cheeses.

Sorrel juice with wine, berries, butter, sugar. A sauce for goose or duck. (Eaton 1822, etc)

"What exactly is it that they put into haggis?

Cooked shapes such as knots, rings or S-shapes, of rich pastry (eg, flour, butter, sugar and egg) with flavourings such as almonds, lemon, peel or, in the earli...

Thick cookies made from stiffly beaten egg white with sugar and either ground almonds or desiccated coconut, dropped into masses onto a sheet and baked until cr...

Pie with filling of chopped calf or pig intestines and tripes, usually with onion and sometimes with cream and root vegetables (Hartley 1954). The name is well-...

A version of Eggy bread or French Toast made by frying bread in butter, pouring on egg mixture with sweet spices. From the French "pain perdu"

Meat with fruit is a dominant theme of early English grand cookery, and prunes (dried plums) a commonplace ingredient. 'Countrey Contentments, or, The English H...

Clear sweet jelly, usually apple, with rosemary mixed-in. A sauce for game.

Dish of vegetables intended for display, rather than eating.

Slightly raised white wheatflour cakes enriched with egg, butter, currants, rosewater, cinnamon, mace and cloves baked as small flat buns without any mould.

The species bred in England are the small, black plumed Norfolk turkey (originating in North America), and the Cambridge turkey (from South America), which has ...

Udder is salted and boiled to be sliced as a cold meat, or roasted.

"I must have Saffron to colour the Warden Pies"

A sausage of minced pork meat, pork fat, oatmeal, onion and spices, cut into slices and fried. Now usually very plain, earlier receipts usually include fruit an...