Printed in London in 1658, this little collection gathers recipes said to follow Italian, Spanish and French fashions. It begins with the Earl of Arundel’s posset of cream, sack and ale, and runs through dressing flesh and fish, sauces, pastry, puddings and a method for fattening chickens in four or five days, all in its original spelling.
A delight for food historians and adventurous cooks curious about the seventeenth-century English table. Download the free EPUB.