Peasecods in Lent, 16th century English
Sodde Eggs, 16th century English
Meats
Smeared Rabbit, 16th century English
Fartes of Portingale, 16th century English
Olives of Veale, 16th century English
Poultry
To Bake Chickins, 16th century English
Romania (Chicken in Pomegranate Almond Milk), 14th century Italian
Pies
Herring Pie, 16th century English
Torta d'aoli (Garlic Tort), 14th century Italian
Sanbusa, 16th century Indian
Sauces
Agliata (Garlic Sauce), 14th century Italian
Vegetables
Li Sparaci (Asparagus), 14th century Italian
Fried Beans, 16th century English
Fungi di Monte (Mountain Mushrooms), 14th century Italian
Sallet of Spinach, 16th century English
Sweets
Biscuit Bread, 16th century English
The Honourable Boyar, His Biscuit Bread
Candied Citrus Peel, 16th century English
A Creame Called a Foole, 16th century English
Fruit Marmalade, 16th century English
•Peach Marmalade
•Plum Marmalade
•Strawberry Cakes
Jelly, 16th century French
Jumbles, 16th century English
The Lord of Devonshire, His Pudding, 16th century English
Marchpanes, 16th century French
Pippin Pies, 16th century English
Pottage of Cherries, 16th century English
Quince Paste, 16th century English
Quince Pie, 16th century English
Spanish Marmalade, 16th century English
Sugared Fruit, 16th century English
Tostee, 14th century English
Subtleties and Conceits
Marzipan Bacon, 16th century French
Sugar Plate , 16th century
•Cinnamon sticks
• Eggs
• Marbled
• Ribbons
Mermaid Sugar Plate and Marzipan Subtlety
A Conceit of Walnuts
Copyright 2003, Abigail Weiner