To make a Pie of Shrimps, or of Prawns Pick them clean from their Shells, and have in readiness your Pie with Butter in the bottom, then lay in your Fish with some large Mace and Nutmeg, and then Butter again, and so bake it: Then cut it up and put in some White Wine and an Anchovy or two, and some Butter, and so serve them in hot; thus you may do with Lobsters or Crabs, or with Crafish
Pie of Shrimps Old Elizabethan Recipe The above Old recipe is taken from for Pie of Shrimps is written in totally different way to today's recipe books!
There were no lists of ingredients - these were included as part of the text
Food and ingredient measurements were extremely basic - quantities were not often specified!
Temperature control was difficult and therefore not specified!
Cooking times were vague - and left to the cook to decide!
It was assumed that the reader would already have some knowledge of cooking
The History of the Recipe Book
Some of the language might be referred to as 'Olde English'
The art of cooking and the recipe was passed verbally from one generation to the next
The first printed book ever to be published in English was in 1474!
Most Elizabethan women were unable to read!
The idea of a Recipe Book was an entirely new concept
The first Recipe Books to be printed in England which included many old Elizabethan and Medieval recipes were called:
1545 - 'A Propre new booke of Cokery'
1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
1596 - 'The Good Hyswife's Jewell'
1610 'Mrs. Sarah Longe her Receipt Booke'
Pie of Shrimps Old Elizabethan Recipe The above Old recipe is taken from the book by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672 entitled:
The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery
Pie of Shrimps Old Elizabethan Recipe
Ingredients for Pie of Shrimps - an Old Elizabethan Recipe
