The Good Huswifes Jewell

Thomas Dawson wrote and compiled ‘The Good Huswifes Jewell around 1597 A.D. (at the end of the Tudor period). It was probably written for the growing middle classes in Elizabethan England and includes many herbal treatments and applications. Thomas Dawson’s place in the time-line of cookery writers lies between the late medieval tradition of the fourteen and fifteenth centuries and the more embellished cookery books which came after the Tudor period. Nothing is known about the patrons for whom he worked or wrote this book for but the food and dishes described are of a high standard.

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INDEX TO THE RECIPES IN THE MANUSCRIPT

PAGE 1 » Front Page * Index *

 

PAGE 2 » The order of meat … * To Boile Larkes * To boile Conies * To boyle a Cony * To boile Chickens * To boile mutton and Chickens * To boile Chickins * An other way to boyle Chickins * To boile Plouers * To boile Teales * To boile steakes betweene two dishes * To boile a neates tongue * To boile a capon * The boyling of a capon * To boile a Capon with Oranges and Lemmons *

 

PAGE 3 » To boile a capon in white broth with almonds * To boile a Capon in white broth * To make boyled meates for dinner * To boyle meates for supper * To boyle a legge of Mutton with a Pudding * To boile pigges feete and petitoes * To make a mortis * To boyle a Lambes head and purtenance * To boyle Quailes * To make stewed Steakes *

 

PAGE 4 » To stewe Calues feete * To stewe a Mallard * To make Aloes * To make Fritters of Spinnedge * A Fritter to be made in a Moulde * To boyle Pigeons in blacke broath * To smere a Conie * To boyle a Mallard with Cabbadge * To boyle a Ducke with Turneps * To make white Estings * To make blacke puddings * To make strong broth for sicke men * To boile a Breame * To boile Muskles * To boile Stockfish * To make bake meates * Another bake meate * Another bake meate * To make Marie pies * To boile pie meate * To make fine Cakes *

 

PAGE 5 » To make fine cracknels * To bake Connies * To bake a brest of veale * To make a pudding in a breast of veale * To bake a Gammon of Bacon * To make fine bisket bread * To bake a Turkie and take out his bones * To bake a Kidde * To bake a Mallard * To make a Pye of Humbles * To bake a Red deare * An other bakemeate for Chickins * To bake Calues feete * To sowce a Pigge * The order to boyle a Brawne * To make Almond butter * To roast an Hare * To make Fritter stuffe * For to bake a Hare * To preserue Orenges *

 

PAGE 6 » To make all maner of fruit Tarte * To make a Tarte of preserued stuffe * To make a Tarte of Prunes * To make a Tarte of Ryce * To make a Custard * To make a Tarte of Wardens * To make a tarte with butter and egges * To make a tarte of Spennedge * To make a tarte of Strawberries * To make a Tarte of hippes * To bake the Humbles of a Deere * To make a veale pie * For to make mutton pies * To bake calues feete * To bake Chickins in a Cawdle * To bake pigeons * To bake a Conie * To bake a Gammon of bacon to keepe colde *

 

PAGE 7 » To bake a Fillet of beefe to keepe colde * To make fine bread * To bake a Neates tongue * To make muggets * To make fillets of beefe or clods in- stead of red Deare * To make a tarte that is a courage to a man or woman * To stewe a Cocke * To preserue all kinde of fruites, that they shall not breake in the preseruing of them * To make a sirop for bake meates * To roast a Carpe or Tench with a Pudding in his belly * To make a fresh Cheese and Creame * THE NAMES OF ALL thinges necessary for a banquet …. *

 

PAGE 8 » For your Marchpanes seasoned and vnseasoned, Spinndges * To make Manus Christi * To make a Caudle to comfort the stomacke, good for an old man * To make a Trifle * To make Marmelat of Quinces * To make a butter paste * To make Fritter stuffe * To make a made dishe of Artechokes. To frie Bakon * To frie Chickins * To make a boyled meat after the French waies * To make a Sallet of all kinde of hearbes *

 

PAGE 9 » A sauce for a Conie * To make a Sallet of Lemmons * To make a sausedge * To make a pie * To make white broth with Almonds * To make pottage to loose the bodie * To make another very good potage to bee vsed in the morning * To boile diuers kindes of fishes * To make broth for one that is weake * To boile a capon with a sirrop * To dresse a hare * To bake a hare * To rost Deares tongues * To make Blewmanger * To make peascods in Lent * To bake Quinces, Peares and Wardens * To make a Tarte of Spinadge *

 

PAGE 10 » To make blame mangle * To make a Tarte of an eare of Veale * To make Tarte of Strawberies * To make a close Tarte of Cherries * To make a close Tart of greene Pease * To make a Tarte of Damsons * To make a Florentine * To make Almond butter after the newest fashion * To make Oister Chewets * To make a Tarte of Medlers * To make Quinces moyse or Wardens moyse * To make an other pretie dishe, with dates, and the iuice of two or three Orenges * To make Hypocrase *

 

PAGE 11 » To make Marmalet of Quinces * To make a sirrop of Quinces to comfort the stomack * To make marmelet of Quinces * To make condomacke of quinces * To make cast creame * To make good Resbones * To make a vaunt * To preserue quinces whole * To preserue peare plummes * To preserue orenges * To preserue Cherries * To preserue Gooseberies * To make Apple moyse * A pouder peerelesse for wounds *

 

PAGE 12 » A medicine for the Megrime, Impostume of the Rewme, or other diseases in the head * A Copie of Doctor Steeuens water * A medicine for all manner of Sores * Another for all sores * To defend Humors * To make Rosemary water * To make Bisket bread  * Certaine approued pointes of Husbandrie, very necessary for all Husbandmen to knowe * First of Oxen *

 

PAGE 13 » Water imperiall * To make water imperiall an other way * To make Sinamon water * To make Sinamon water another way * To make Aqua composita for a surfet * To make the water of life * To make a good plaister for the Strangurie * To make a powder for the Stone and Stranguillian * The drinke * For the shingles a remedie * For all maner of sinewes that are shortened * A sufferaine ointment for shrunken sinewes and aches *

 

PAGE 14 » For sinewes that be broken in two * For to knit sinewes that be broken * An oyle to stretch sinewes that be shrunke * For to staunch bloud * For swelling that commeth suddenly in mans limes * For to make one slender * A good ointment for scabs, aud for itcking of the body * For all maner of scabbes * For a man that hath drunken poison * To restore speech that is lost suddenly *

 

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