BC: Works Cited Bean Tart. N.d. Photograph. Food Recipes, n.p. Chicken Noodle Soup. N.d. Photograph. Blogspot, World. Dark Bread Riser. n/a. Photograph. United Kingdom. "English Trifle - How To Make An English Trifle." English Trifle, Tipsy Pudding, How To Make An English Trifle, Triffle Recipes, Cake Recipes. What's Cooking America, 2013. Web. 15 Apr. 2013. "History Was Never like That!: A Recipe for Elizabethan Bread; Yummy!" History Was Never like That!: A Recipe for Elizabethan Bread; Yummy! Blogger, 11 Feb. 2012. Web. 15 Apr. 2013. "History Was Never like That!: A Recipe for Elizabethan Bread; Yummy!" PDF File. Multiple Collections, 2010. Web. 15 Apr. 2013. Menu: Trifle. n/a. Photograph. What's Cooking America, America. "Roast Suckling Pig." Recipe : Emeril Lagasse : Recipes : Food Network. Food Network Chefs, 2013. Web. 15 Apr. 2013. Shakespearan Feast. 2013. Photograph. TeachersFirst's, n.p.
FC: Elizabethan Recipes By: Alexis Jones | What's Cookin'
1: Bon Appetit! | This cookbook is full of Elizabethan era recipes. Hope you enjoy!
2: Ingredients 1 1/2 lbs ground round beef 1 onion chopped 1-2 cups vegetables - chopped carrots, corn, peas 1 1/2 - 2 lbs potatoes (3 big ones) 8 tablespoons butter (1 stick) 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice | Directions 1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). 2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. | Shepherd’s Pie Recipe | Dinner Time...
5: Anne Boylen Bread | Ingredients 3 cups of unbleached white or whole wheat flour 1 teaspoon of active dry yeast 1 teaspoon of salt 1 cup of lukewarm (not scalding) water Directions Dissolve one teaspoon of yeast in one cup of water or beer and stir in the salt. Make a well in the flour and pour the yeast mixture into it. Knead for five minutes. Let the dough rise for an hour (a warm, but not hot radiator works wonders). Form the dough into a round loaf and prick it with a knife (this allows it to rise higher). Cover and let it rise until double in bulk than preheat the oven to 500 degrees Fahrenheit. (high temperatures create a harder crust and a softer middle). Before placing the dough into the oven, reduce the heat to 350 and bake until golden brown. Eat and enjoy!
6: Ingredients 1 (15 pound) suckling pig Kosher salt and cracked black pepper 1/2 cup chopped garlic 1/2 cup finely chopped parsley 1/4 cup chopped fresh thyme Salt and fine black pepper 3 bay leaves\ 2 tablespoons cumin 2 cups julienne onions 6 oranges, halved 3 limes, halved 3 lemons, halved 1/2 cup olive oil 1 cup white wine Rice and Black Bean Dressing | Directions This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. | Roasted Suckling Pig
7: Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
9: Chicken & Vegetables | Ingredients 2-3 chicken pieces (per serving) 1 potato, peeled and quartered 1 tablespoon olive oil or butter garlic and onion powder 1 large onion, 3/4 inch sliced rings 2-3 green, red and yellow pepper rings 2-3 tablespoons raw long grain rice 1 small whole tomato, quartered 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 18 inch squares heavy duty foil salt and pepper Hot salt (optional) 1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional) | Directions Wash the chicken pieces and pat dry. Spray with olive oil. Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person. Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.
11: Bean Tart | Ingredients 1One 400g can of beans (haricot, cannellini, butter or mixed beans) 4 egg yolks 150g plain cottage cheese 4 tbsp sugar 90g butter 4 tsp ground cinnamon For the Pastry: 225g flour 90g softened butter 2 egg yolks 6 threads saffron ground into 1 tbsp water in a pestle and mortar (Or cheat and buy a ready-made shortcrust pastry case!) | Directions 1.. Drain the beans, rinse with water and drain again. 2. Then blitz in a food processor until they form a paste. 3. Mix in the egg yolks and add the cottage cheese (which should not be drained). 4. Add the sugar, butter and cinnamon and mix to a smooth paste. For the Pastry: 1. Sift the flour into a bowl, add the saffron threads and their steeping water along with the egg yolks and mix together well. 2. First add 3/4 of the softened butter and mix in well. If all the flour does not come together into dough then add a little more butter. 3. Once the dough comes into a ball cut it into two pieces (one slightly larger than the other. Roll the larger piece of dough out and use this to line a 22cm pie dish. 4. Cut off the excess pastry around the edge and fill the middle of the pie with the bean mixture. Next roll the smaller piece of pastry out and use this to place on top of the pie. 5. Use the back of a fork to crimp the upper and lower pieces of pastry together then pierce the top pastry a few times to allow steam to escape as the pie cooks. 6. Cook in an oven pre-heated to 180C for about 45 minutes or until the upper crust has just turned a golden colour. Can be served hot or cold.
12: White Pot | Ingredients 1/2pt whipping cream 2oz flour 1/2oz breadcrumbs 1/2tbsp suet 1-2 eggs Pinch salt Ground mace Sugar to taste 1sp soured cream | Directions 1. Whisk all thoroughly to form a thick batter 2. Put batter in a buttered mould and bake at about 180 for 40-50 mins
14: Desserts | Ingredients 1 (18 1/4-ounce) package yellow cake mix 1 cup raspberry jam, divided** 1 (29-ounce) can sliced peaches, drained (reserve juice) 1 (6-serving size) vanilla pudding mix (not instant) 3 cups milk 2 cups sweetened whipping cream Sliced toasted almonds **Can use any jam.** | Directions Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). one baked cake layer horizontally into two equal layers. Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight. | English Trifle
15: William's FAVORITE!