A Proper Newe Booke Of Cookerye

A Proper Newe Booke Of Cookerye was published in 1545 A.D. (in Tudor England) and it contains 49 recipes – with an introduction of seasonal recipe instructions and a recommended list of food-courses. Therefore this manuscript is an excellent reference (and important historical document) for social historians studying what made up the individual food courses of a meal in the Tudor period, and what seasonal ingredient recommendations were given. The emphasis this manuscript gives to introducing new recipes (in a new edition) is also very interesting, perhaps it was intended for sale to an increasingly literate society who wanted to keep up to date with the latest cooking techniques and newest recipes, “With a newe addition, verye necessarye for all them that delyghteth in Cokerye”.

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INDEX TO THE RECIPES IN THE MANUSCRIPT

PAGE 1 » Front Page * Index *

 

PAGE 2 » Introduction * Food Courses * Order of meates * Appropriate Sauces *

 

PAGE 3 » To dresse a Crabe. * To make a stewed broath for Capons, mutton, beyfe, or any other hoate meate, and also a broathe for all maner of fresh fyshe. * To make Pyes * To bake Veneson. * To Rooste Veneson. * Chekins upon Soppes * A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe * To make a Custarde *

 

PAGE 4 » Hereafter followeth a newe Booke of Cokerye. To make cleare Jellye * To make a dyschefull of Snowe * To frye Beanes * To make Panne puffe * To make Blewe manger * To make pyes of grene apples * To bake chekins in lyke paest * To bake pygeons in short paest as you make to your baken apples * To make vautes * To make pescoddes * To make stock frytures * To Stewe Trypes * To make a pye of alowes *

 

PAGE 5 » To make short paest for tarte * To make a tarte of beanes * To make a tarte of goseberies * To make a tarte of medlers * To make a tarte of damsons * To make a tarte of borage floures * To make a tarte of marigoldes prymroses or couslips * To make a tarte of strawberyes * To make a tarte of Cheryes * To make a tarte of spinage * To make a tarte of Chese * To make a stewe after the guyse of beyonde the sea * To make egges in moneshyne * To make Applemoyse *

 

PAGE 6 » To frye Trypes * To make a tarte of Prunes * To make a couer tarte after the frenche fashyan * To stewe capons in whyte brothe * For Gusset that may be another potage * To make a whyte broathe * Another broathe with longwortes * To make a Frasye at nyght * To make Shoes * To make Porraye * To stewe bones or gristels of biefe * For to stewe mutton * To stewe stekes of mutton * For to make wardens in Conserue *

 

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