Then lay good store of Butter. Close up your Pie and Bake it: Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, so serve it to the Table, and garnish your Dish with some pretty Conceits made in Paste.
Chicken-Pie Old Elizabethan Recipe
The above Old recipe is taken from for Chicken-Pie 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
Elizabethan Era - Free Educational Resource. Author Referencing Information
The contents of www.elizabethan-era.org.uk are subject to Copyright Laws - the name of the Website Author is Linda Alchin. The referencing protocol is suggested as follows:
Alchin, L.K.
Elizabethan Era
e.g. Retrieved Aug 1 2016 from www.elizabethan-era.org.uk
The content of Elizabethan Era is free but solely for educational purposes. Reproduction is not to be "used for any purpose other than private study, scholarship, or research.". We would respectfully direct our visitors to our Elizabethan Era Copyright page and Elizabethan Era Privacy Statement regarding the Terms of Use of this history site, both may be accessed from the links provided at the bottom of this page.
