Boiled Capon Old Elizabethan Recipe

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Boiled Capon Old Elizabethan Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

Boiled Capon Old Elizabethan Recipe
Take strong Mutton Broth, and truss a Capon, and boil him in it with some Marrow and a little Salt in a Pipkin, when it is tender, then put in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates stoned and sliced, Potato Roots boiled and blanched, large Mace and Nutmeg sliced, boil all these together with a quarter of a pint of Verjuyce, then dish the Capon, and add to the Broth the yolks of six Eggs beaten with Sack.

To the Boiled Capon
To serve it; garnish dish with several sorts of Candied Pills and Preserved Barberries, and sliced Limon with Sugar upon every slice.

Boiled Capon Old Elizabethan Recipe
The above Old recipe is taken from for Boiled Capon is written in totally different way to today's recipe books.

There were no lists of ingredients - these were included as part of the text
Food and ingredient measurements were extremely basic - quantities were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of cooking

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