reference: wm-1658

A thickened almond-flavoured drink. Commonly ale and white wine boiled with sugar, stamped almonds, sweet spices and bread to thicken. (WM 1658, Robert May 1660...

Pig liver pieces with spicesry, spit roasted in caul.

A type of soft cheese (WM 1658)

Batter of sack, ale, ale-yeast, eggs, ginger, salt and flour with grated apple, fried in suet (WM 1658).

Thin rounds of apple, fried in butter. Batter of egg, cream, sugar, sweet spices poured on and fried (WM 1658).

Minced veal balls in mutton broth, served on sippets (WM 1658)

Hand-sized oval puff-pastry cases well-filled with spiced currants. particularily associated with the bakers Brown's.

A pie of gobbets of mixed soft and unusual meats in a savoury sauce. Most receipts include small chicken, young pigeon, sweetbread, lamb's testicles, coxcombs a...

Batter of sugar, flour, eggs & extra egg-white, with caraway seeds, beaten. Spoonfuls lightly baked on a buttered plate. This has been suggested as an early rec...

Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold.

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

Minced tripe with beef suet, marrow, herbs and spices, eggs and cream stuffed into sheep guts and boiled (WM 1658)

Fish, especially salmon, the cooking of which is begun while it is still alive (Cury 1390, WM 1658 etc.). Lord Macaulay's 'History of England' (1860) has "Princ...

Minced tripe with marrow, sweet spices and citrus juice between sheets of puff paste (WM 1658)

Capon, skin larded with thin slices of lemon. Stewed in spiced mutton broth (WM 1658)

Also: crakenelle, krakenelle, crakenell, crackenel, cracknelle, cracknal, cracknell, cracknel, crackney

Curds with egg, flour and spices "you must make them like little Loaves and bake them in an Oven", served with butter, cream and sugar sauce (WM 1658)

A form of very soft sweet cheese desert, cream set with rennet, with sugar, brandy, sweet spices and rosewater, Compare with Devonshire junket

An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

Boiled snails, replaced in their shells with oil, herbs and then grilled (WM 1658)

Cream and nutmeg stewed with sugar and "three spoonfuls of Sack, and some eight of Ale" (WM 1658)

Vinegar with dried elder flowers (WM 1658)

Chicken pieces stewed with herbs, fried with egg yolks and verjuice (WM 1658).

Pieces of boiled chaldron (tripe), with spices, onion, fried with mutton gravy, citrus juice, egg yolk and nutmeg (WM 1658).

A chilled desert of gooseberry puree folded into a whipped confection such as cream, whipped custard or sweetened egg-white.

Yeast-raised sweet wheatflour cake with butter, sweet spices, dried fruit, rosewater and ambergris, frosted with egg white and sugar.

Balls of breadcrumb with sugar, nutmeg, marigolds and spinach. Boiled, and served with a sauce of rosewater, sugar and butter (WM 1658)

A salted soft cheese (WM 1658)

Pork fat, almonds and crushed almonds, sugar and breacrumbs with ambergris, musk and orangewater, in pig gut (WM 1658)

(Also recorded as: manged, maunchett, maynche, maynchett, mayned, mengyd, meyned, manchete, manchett, manchet, mainchet, mancheat, mancheate, manched, manchuet,...

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...

Sack, ale and sugar, boiled with egg yolk & extra whites. Milk or cream added. Known from WM 1658 and others.

Cooked mixture of dark dried fruits, dark sugar, citrus peel, sweet spices and suet, often with brandy. Used as a pie filling during the Christmas and New Year ...

Rich fruit cake of flour, eggs, butter, ale-yeast, sweet spices, dried fruit, almonds and sugar baked very slowly then iced with a mixture of finely powdered su...

Curd cheese with eggs, sugar, almonds and sweet spices in a stiff pastry case (WM 1658).

Yeast-raised cake of flour, butter beaten yolks, blanched almonds, rosewater, chopped raisins, sugar, and spices (WM 1658)

Beef tongues, dried and smoked to preserve them. In common usage from about 1550 to 1790. WM 1658 has them salted with ordinary salt and saltpetre (E252), dried...

Oatmeal with cream, nutmeg, eggs and sugar, baked (WM 1658)

(Beef Olives, Mutton Olives, Lamb Olives, Veal Olives)

Hot, sweetened, milk, slightly thickened with, for example, flour, breadcrumbs or eggs. A food for babies or invalids. Known at least since 1286.

Minced partridge with beef marrow, orange and lime peels, and sweet spices in puff pastry (WM 1658).

Unripe buds of the common broom in salt and vinegar (Gent.Delight 1653, WM 1658, Evelyn 1699, etc)

Commonly pickled with dill in malt vinegar. (WM 1658, Evelyn 1699, etc)

Cooked oysters in vinegar with spices. WM 1658 uses mace, pepper and salt.

Stalks of Golden Purslane, parboiled and preserved in vinegar with sugar (Murrell 1638, WM 1658, Evelyn 1699)

Water with grated hartshorn and gums (tragacanth E413 & arabic E414), put in a sealed bottle and boiled. Then mixed with cream, almond flour, rosewater, poured ...

Eggs broken into a broth of shredded partridge with sweet spices, mutton gravy and anchovies, served with orange juice over (WM 1658)

White bread soaked in sweetened egg-and-cream with sweet spices, fried until golden and served sprinkled with fine sugar.

Batter of flour, sugar, eggs, rosewater and sweet seeds (caraway, aniseed), baked in small buttered paste moulds (Plat 1609, WM 1671, etc.)

Pastry prepared from alternating layers of fat and dough; upon baking steam accumulates between the dough layers and causes them to expand, forming large spaces...

Drained curds with flour, sugar and egg yolks, nutmeg and salt, moulded "little, like eyes", fried in butter and served with butter and sugar (WM 1658)

Sliced pumpion (pumpkin or melon) with herbs and spices, made up with eggs and sugar and fried. Pieces placed in a pie with apple slices and filled through the ...

A wobbly semi-set desert. Thick cream mingled with flour and eggs, boiled in a buttered cloth and served with a sauce of butter, rosewater and sugar "you may st...

Cream boiled with rice flour, wheatflour, egg yolks and rosewater "till it be as thick as water-pap." (WM 1658)

Paste of rice, boiled to a jelly, with cream egg, butter, flour and salt. Fried (WM 1658)

Large, very dense cake made with wheat flour and a very high proportion of assorted dried fruits.

Hot cream with sack, sugar, nutmeg and "strong water" (WM 1658)

A thickened drink made with Sack (C.Guide 1654, WM 1658, etc)

There is significant variation among records of Shrewsbury cake, but they seem to agree around a sort of very large, circular, shortbread with rose or lemon fla...

Snails crushed in beer, with herbs, distilled, "for weak Children, and old People" (WM 1671, Family Guide 1747, Robert May 1660, etc).

Snails boiled, then fried in oil with onions, minced herbs (parsley, pennyroyal, fennel, thyme, garlic, cloves) and breadcrumbs. Served on sippets with vinegar ...

(Although snails are clearly not a fish, they are customarily classified among shellfish, there not being anywhere else to put them)

Beef soaked in brine and claret, drained 2-3 days, sliced into 3 and layered with mashed cochineal, alum, claret, anchovies, cloves, mace, pepper, salt, marjora...

Salmon soaked in vinegar and wine, then poached with cloves, cinnamon and mace. "You may doe Carps, Eeles, Trouts, &c. this way, alter the tast to your mind...

Peeled mushrooms, soaked in wine, stewed in mutton stock with salt, cloves, pepper and orange. Sprinkled with nutmeg (WM 1658)

An enriched minced-meat pie with a topping of fruit. The origin of the name is not known, but occurs repeatedly in works from the 17th up to the early 19th Cent...

Shredded lean young pork with beef suet, red sage, pepper, salt, nutmeg, onion and egg yolks.