Title: The Tudor kitchen : what the Tudors ate & drank /
Authors: Breverton, Terry, 1946-
Year: 2015
Subjects: Cooking, English History; Cooking Great Britain History; Food habits England History; England Social life and customs
Abstract: "Did you ever wonder what the Tudors ate and drank? What was Anne Boleyn's favorite tipple? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? The Tudor Cookbook provides a new history of the Tudor kitchen, and of both the sumptuous - and more everyday - recipes enjoyed by rich and poor, all taken from authentic contemporary sources. The kitchens of the Tudor palaces were equipped to feed a small army of courtiers, visiting dignitaries and various hangers-on of the aristocracy. Tudor court food purchases in just one year were no less than 8,200 sheep, 2,330 deer and 53 wild boar, plus countless birds such as swan (and cygnet), peacock, heron, capon, teal, gull, and shoveler. Tudor feasting was legendary, Henry VIII even managed to impress the French at the Field of the Cloth of Gold in 1520 with a twelve-foot marble and gold leaf fountain dispensing claret and white wine into silver cups, free for all!" -- Publisher description.
Contents: Part 1: The Tudor diet. Tudor farming -- Tudor food -- Tudor drink -- Tudor kitchens and Hampton Court -- Tudor etiquette at table, the waist of Henry VIII, progresses, banquets, sumptuary laws and glutton mass. Part 2. Tudor recipes. First courses -- Main courses -- Side dishes -- Sweets -- Snacks -- Preserves, spices and sauces -- Dishes you may not want to cook (or eat) (or see) -- Drinks -- Tudor, medieval recipe books. List of illustrations.