Description
Thomas Dawson
16th Century Cookery Writer
Edited by
Maggie Black
Food historian
Written for the growing middle classes in Elizabethan England and published in 1596/7 this is a sophisticated cookery book which includes many herbal treatments and applications. As a cookery writer, Thomas Dawson place is firmly between the late medieval tradition of the fourteen and fifteenth centuries and the more florid cookery books that came later. Nothing is known about the patrons for whom he worked or wrote this book for but they must have come from the growing middle class. This is good food,of a very high order not over-decorated and not too fatty but cooked simply with an interesting variety of tastes.
Series: Southover Press Historic Cookery and Housekeeping
Table of Contents
Preliminaries
Introduction vii-xiv
Maggie Black
Editor’s Note xv-xvi
Maggie Black
1 Boiling and Stewing 9-36
2 Roasting, Frying, Fritters and Puddings 39-46
3 Miscellaneous Savoury Recipes 49-55
4 Baking 59-81
5 Eggs and Cream
6 Fruit and Preserving 93-108
7 Salads and Vegetables 111-114
8 Banqueting Food 117-120
9 Three Drinks 123
10 Husbandry 127-132
11 Remedies 135-151
End Matter
Glossary 154-156
Index 158-160