ELIZABETHAN RECIPES BY ARTISAN

Table of Contents
Page Number Food Description
3 4

Breakfast Rye Bread

5 6

Breakfast- Sunny Side Up Eggs

7 9

Breakfast- Pancakes

10 11

Dinner (Lunch)- The 'Ploughman's

Lunch'

12-13

Dinner (Lunch)- Frumenty

14-15

Dinner (Lunch)- Bukkenade

16-17

Main Course- Mawmeny

18-19

Main Course Rice Lombard

20-21

Main Course Pottage of Turnips

22-23

Sides Pumpes

24-25

Sides Wortes

26-27

Sides Onion and Parsley Salad

Breakfast

Rye Bread
Servings

Cooking
Time

1 Loaf

3 hr. 15 Min.

Ingredients
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Breakfast

Instructions
I. Combine the yeast, sugar, melted butter, egg, and milk in the
bowl of an electric mixer fitted with a dough hook. Beat on low
speed for 1 minute. Add the salt, rye flour, all-purpose flour, and
caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute.
II.Then, beat at medium speed until the mixture forms a ball,
leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the
dough into a smooth ball. Lightly oil a bowl. Place the dough in
the bowl and turn it to oil all sides. Cover with plastic wrap and
set aside in a warm, draft-free place until it doubles in size,
about 1 hour.
III.Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by
9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly
floured surface. Gently knead the dough several times. Tuck
and roll so that any seams disappear into the dough and place in
the prepared baking pan. Cover with plastic wrap and set aside
in a warm, draft-free place until it doubles in size, about 1 hour.
IV.Use a pastry brush to brush the egg lightly over the top of the
dough. Bake until lightly brown, about 45 minutes. Remove
from the oven and cool on a rack.

Breakfast

Sunny Side-Up Eggs

Servings

Cooking
Time

2 Eggs

5 minutes

Ingredients

Bottle of Cooking Spray

Eggs

* When doing this recipe, it is best to work with a nonStick frying pan

Breakfast

Instructions
I. Place your oven rack in the middle position and
preheat to 320 degrees F (160 C).
II. Spray a thin even coat of cooking spray onto an
8" (20cm) non-stick frying pan with an oven-safe
handle.
III. Carefully break two eggs into the cold pan.

IV. Place the pan over low heat and cook the eggs
until the bottom just starts turning opaque.
V. Place the pan in the oven and cook the eggs until the white is almost completely set (about 3-4
minutes).
VI.To help release the egg from the pan, return
the pan to the stove for a few seconds over medium-high heat until you see the edges start to
pull away from the pan.

Breakfast

Pancakes
Servings

Cooking

8 Pancakes

25 Minutes

Ingredients
4 oz./100g

Plain flour

Eggs

Half pint

1 Tbsp.

Semi-skimmed milk
Vegetable or sunflower oil , plus extra for frying

Lemon Juice

Sugar or Honey

Breakfast

Instructions
I. Put the flour in a large bowl and make a well in the center.
Crack the eggs into the well, pour in a splash of the milk and, using a balloon whisk or wooden spoon, start to stir from the center
of the bowl, drawing the flour into the eggs and milk. Beat the
mix until smooth (get any lumps out now while its thick), then
stir in the rest of the milk until its the consistency of single
cream. Stir in the oil. The batter will keep covered in the fridge
for up to a day at this point. Stir well before you use it.
II.Put a non-stick frying pan or crpe pan (one with a 20-23cm base
is ideal) over a medium heat. Pour 1cm oil into a heatproof jug
and keep it to hand. Add a drop of oil to the pan, swirl it around,
tipping any excess back into the jug. Pour in a ladleful of batter,
tilting the pan and swirling the batter to give a thin, even layer.
Leave the pancake alone for 30 secs, no prodding, or until it
starts to color around the edge. Dont crank up the heat if this
takes longer - as youll scorch the bottom of the pancake and it
wont flip well.
III.With a fish slice or palette knife, ease the edge of the pancake
away from the pan, then loosen underneath. Check that the bottom is golden, then turn it over in one quick movement or give it
a flip. Cook for another 30 secs before turning out onto a plate.
Eat straight away. If youre making ahead, stack the pancakes on
a plate and cover with cling film. Pierce the film, then reheat in
the microwave on High for 1 min or until piping hot.

Breakfast

Different Variations
I. Cherry and Almond: Fill pancakes with warm cherry pie filling and top
with toasted flaked almonds. Serve with crme frache.
II.Apple and Cinnamon: Fill pancakes with warm apple pie filling. Top
with whipped cream mixed with 1 teaspoon ground cinnamon.
III.Lemon and Sultana: Mix a couple of teaspoons of finely grated lemon
rind and a few sultanas into the basic batter mix. Serve with Greek yoghurt and honey.
IV. Caramelized Pears: Fry pear slices in a little butter until golden on
both sides. Serve with some double cream flavored with finely grated
lemon rind.

V. Ham and Mushroom: Fry some chopped onion, mushrooms and ham in
a little oil. Stir these into cheese sauce, add chopped parsley and chives
and used to fill the pancakes. Garnish with chives and parsley.
VI. Tomato and Chicken: Fry 1 onion and 1 clove of garlic in a pan, add
500g (1lb) of cooked chopped chicken, a small chopped red or yellow
pepper and half a can of chopped tomatoes, cook for a few minutes to
reduce. Use this mix to fill the pancakes. Pour over the remaining tomatoes, sprinkle with grated Parmesan cheese and mozzarella and grill
until the cheese has melted.
VII. Bacon and Cream Cheese: Beat together some softened cream cheese,
finely chopped chives, crumbled crispy bacon and seasoning. Spread
over warm pancakes, roll up and serve cut into pieces. Garnish with extra pieces of bacon.

10

Dinner (Lunch)

The 'Ploughman's Lunch'

Servings

Cooking
Time

2 Lunches

10 Minutes

Ingredients
4 Slices

baguette

1-2 Ounce

Fresh butter

8 Ounces

Cheddar Cheese*

Large pickled onions

4 Tbsp.

Chutney/pickles

Tomatoes

Spring onions

A pinch

Salt and Pepper

* The cheese can also be: 8 ounces mature farmhouse cheddar

cheese or 8 ounces Stilton cheese or 8 ounces wensleydale
cheese or 8 ounces cheshire cheese or 8 ounces lancashire
cheese or 8 ounces double Gloucester cheese or 8 ounces red
Leicester cheese

Dinner (Lunch)

Instructions
I. Arrange the buttered bread on a large platter or
plate; you can also leave the bread unbuttered,
and place a pat of butter on the side instead.
II. Cut 4 ozs of cheese per person, it is nice to have
a choice of two cheese, such as 2 ozs Cheddar
and 2 ozs Stilton - arrange these on the same
platter/plate.

III. Put the pickled onions and chutney or pickles

on the side of the plate, along with a fresh tomato left whole and the spring onions.
IV. Make sure there is salt and pepper available,
as well as some good real ale or cider!

11

12

Dinner (Lunch)

Frumenty
Servings

Cooking
Time

6 Servings

40 Minutes

Ingredients
140g (5oz)

Cracked wheat

1 pint

Ale/Stock

Large egg

1-2 handfuls

Currant

teaspoon

Cinnamon, nutmeg and ginger

3-4 tbsp.

Single cream

1 Jug

Water

A Pinch

Saffron

Dinner (Lunch)

13

Instructions
I. Soak the wheat in the ale until it begins to
swell, this takes a few hours. (Or boil for 15
minutes and then leave to stand for 15
minutes) Most of the liquid will be absorbed.
Add more liquid if the frumenty begins to dry
out when cooking
II. Add the spices, then boil for a few minutes
until the wheat is soft
III. Remove from the heat
IV. Add the currants and allow to cool a little
V. Stir in the beaten egg and the cream
VI. Cook on a low heat, do not allow it to boil

14

Dinner (Lunch)

Bukkenade
Servings

Cooking
Time

2-4 Servings

45 Minutes

Ingredients
1 lb.

Chicken (washed and cubed)

2 Cups

Chicken broth

Large onion (Chopped)

2 tbsp.

Butter

2 Cups

Fresh Herbs

4 tbsp.

Rice flour

12 Cup

Ground Almonds

14 Cup

Currants

1/2 Cup

Sugar

1 tbsp.

Ginger

12 tsp.

Salt

1 pinch

Saffron

Dinner (Lunch)

Instructions
I. Cook cubed chicken in a skillet until done.
II.Put chicken in a dutch oven or pot.
III.Simmer chicken in broth for 10 minutes. Saut
onions in butter until browned. Add herbs to onions and saut for 2 minutes. Remove 1/2 cup
broth from chicken and stir into rice flour. Add
back to chicken. Add herb mixture and remaining ingredients to chicken. Mix well and simmer
for 5 minutes or until stew thickens.

15

16

Main Course

Mawmeny
Servings

Cooking
Time

4 Servings

20 Minutes

Ingredients
1 lb.

chicken

2 cups

almond milk

egg yolks

2 tbsp.

rice flour

1 tbsp.

sugar

1/4 tsp

ginger

1/4 tsp

salt

1/8 tsp

cinnamon

1/8 tsp

clove

1/8 tsp

mace

1 pinch

saffron

Main Course

Instructions
I. Chop the chicken finely and place in a
large pot.
II. Whisk together almond milk egg yolks
and rice flour, and add to chicken.
III. Add spices and bring to a low boil.
IV. Simmer until thick, and serve hot

17

18

Main Course

Rice Lombard
Servings

Cooking
Time

2 Servings

15 Minutes

Ingredients
1 1/2 cups

rice

3 cups

broth

1/4 tsp.

salt

pinch

saffron

pinch

cinnamon

pinch

sugar

Main Course

Instructions
I. Put broth, salt, and saffron into a large
saucepan and bring to a boil.

II.Add rice, cover, and reduce heat.

III.Cook for about 15 minutes, or until rice is
tender.

IV.Sprinkle with sugar and cinnamon.

19

20

Main Course

Pottage of Turnips
Servings

Cooking
Time

2-4 Servings

45 Minutes

Ingredients
500 grams (1 lb) turnips
500 grams (1 lb) carrots or parsnips

2 cups chicken or vegetable broth (canned, diluted)

250 grams (1/2 lb) minced onions
6 threads saffron
3/4 tsp. salt
Powder douce (medieval spice blend): 2 tsp.
sugar, 1/4 tsp. cinnamon, 1/4 tsp. ginger

Main Course

Instructions
I. Wash, peel, and quarter turnips (or cut into
eighths if they are large), cover with boiling
water and parboil for 15 minutes.

II. If you are using carrots or parsnips, clean

them and cut them up into large bite-sized
pieces and parboil 10 minutes.

III. Drain turnips, carrots, or parsnips. Put

them in a pot along with the onions and
chicken broth. Bring to a boil.

IV. Crush saffron into about a teaspoon of the

broth and add saffron, salt and douce to pottage. Cook another 15-20 minutes, until turnips or carrots are soft when pierced with a
fork, some of the liquid is boiled down.

21

22

Sides

Pumpes
Servings

Cooking
Time

2-4 Servings

25 Minutes

Ingredients
1 lb.

pork roast

cup

currants, diced

tsp.

salt

1/4 tsp. each

cloves and mace

1 cup

almond Milk

4 tbs.

flour

pinch

salt

sugar & mace for garnish

Sides

23

Instructions
I. Cut the pork into pieces and boil until tender;
drain and let cool.

II. Chop the cooked pork as small as possible, either by hand or with a food grinder/processor.

III.Mix well with the currants and spices.

IV. Mold the meat mixture into small 2 inch pellets and place in a 375 F oven for approx. 15-20
minutes or until reheated.

V. While the pumpes are being warmed, heat the

almond milk in a pan over medium heat. Add the
flour and salt and stir together thoroughly.

VI. Allow to cook until the mixture thickens

slightly. Lay 5 pumpes on a dish, cover with almond milk and garnish each with a small red
(non-toxic) wildflower.

VII. Sprinkle on a little sugar and mace and serve.

24

Sides

Wortes
Servings

Cooking
Time

2-4 Servings

15 Minutes

Ingredients
8 cups of any combination of spinach, cabbage,
beet greens, onion, leeks, parsley, etc., chopped
1 stick (1/4 lb.) of butter
salt to taste
1 cup diced bread or unseasoned croutons

Sides

25

Instructions
I.Cover greens with water; add butter and
bring to a boil; add salt.

II.Reduce heat & cook until vegetables are tender; drain.

III.Place bread or croutons in serving bowl and
cover with cooked greens.

26

Sides

Onion and Parsley Salad

Servings

Cooking
Time

2-4 Servings

15 Minutes

Ingredients
1
medium onion
1
bunch parsley
2
cloves garlic (add more or less to taste)
red wine vinegar

Sides

Instructions
I. Chop the onion and parsley well and mix.
Mince and add garlic.

II. Add enough vinegar to moisten everything.

III. Mix and allow time for flavors to mingle.

27