SALLETS, HUMBLES & SHREWSBERRY CAKES: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen by Ruth Anne Beebe

SALLETS, HUMBLES & SHREWSBERRY CAKES: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen

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KIRKUS REVIEW

Less ambitious in its coverage than Lorwin's Dining with William Shakespeare (p. 1069), this cookbook features recipes culled from four Tudor and early Stuart collections, giving both the original and modernized instructions. Beebe concentrates on main dishes--a hearty beef stew, salmon simmered in beer, capon with orange and lemon sections--although a few salads, sweets, and drinks also appear. Many are served with or over breads, and combinations of spices are used to perk up the blander cuts of meats. The glossary is essential, the remedies for gout and face ""pock-holes"" are not, but, like the occasional use of ingredients such as violet petals, they add to the atmosphere.

Pub Date: Dec. 16th, 1976
Publisher: David R. Godine