You can't beat a bit of historic Tudor cookery, and let's face it, it's even more atmospheric when the nights are darker and the wind is howling around your home. Snuggle up with one of these comfort food dishes that are perfect for winter.
Henry VIII's Cheeseboard Platter
Want food to sustain and satisfy you, but don't want to cook? Whip up a cheese platter with fruits, condiments and cheeses available during the 1520s, at the court of Henry VIII. Get it here.
Spinach Fritters
Easy and quick to cook, these were recorded in a recipe book of 1585, when England was propping up war in the Netherlands and antagonising Spain. Deep-fried and just a bit bigger than nibble-size, today they'd be perfect for an easy dinner while you watch a film. Get it here.
Beef Stew
You can't beat a beef stew, and this one is flavoured with warming and aromatic herbs and spices like saffron, cloves and parsley. Perfect for a slow-cook, lazy Sunday, eaten with a slab of crusty bread or (although not authentically Tudor) a pile of soft mashed potato. The recipe that this was adapted from dates to around 1420, but it was also Tudor staple for households that could afford it, and the fore-runner of today's beef stews. Get it here.
Roasted Apples
The scent of these gently softening in the oven evokes days gone by and busy Tudor kitchens. John Gerard mentioned them in his botanical and herbal work of the late sixteenth century. Even better, they would have been enjoyed by people of different social classes, not just royalty or nobility, so grab yourself a few apples from the fruit bowl and enjoy a dish your ancestors would have looked forward to after a long day. Get it here.
Marchpane
Sweet, sticky and you only need a little portion at a time. Gorgeous with a cup of tea or coffee as an afternoon pick me up, or for a special occasion. Marchpanes were extravagantly decorated and iced, and Elizabeth I even received one as a New Year's Present. Get it here.
Soul Cakes
These were a traditional Halloween dish, but flavoured with warming spices, ale and dried fruits they're good for the rest of the autumn and winter seasons too. Perfect for a spot of baking and easy to make. Get them here.
Potage
Potage was a light stew that warmed the tummy and provided essential calories for the active lives led by our ancestors. I've made a bacon one and also a chicken one that, according to a sixteenth-century writer, was perfect for setting you up in the morning. There's even a dessert one, made with cherries. Take your pick.
Hippocras
This red wine drink dates to the early medieval period, and was drunk on special occasions or to warm you up in the cold weather. It was also shared at Elizabeth I's christening. Originally it took a long time to make but you can still get a taste close to the original in this quicker version. Get it here.
Anne Boleyn's Apple Pie
In 1533, while she was pregnant with the future Queen Elizabeth, Anne Boleyn said she had a craving for apples, and so I made this warming, thick-crust pie in her honour. The pie itself is based on a recipe from 1545. Eat it still warm from the oven with a generous scoop of clotted cream. Get it here.
Roasted Lamb Meatballs in Sauce
Serve these up for something different. Lamb meatballs are seasoned with Tudor spices, roasted and then served with a creamy sauce sweetened with dates. Once you try these - based on a recipe from 1591 - you'll know that Tudor food wasn't bland and uninteresting. Get them here.
Tudor Tarts of Cheese
Comfort-wise, there's not much that'll warm your cockles more than one of these with the soft heat of the oven still lingering on them. These cheese tarts are adapted from a 1591 recipe, which I've made easier for us today with modern conveniences. Don't feel guilty, make a batch and enjoy. Get them here.
Liked this? You might also like these Historical Recipes for a Tudor Christmas Feast, or this 1950s recipe for Bread Pudding.
Never want to miss a post? Subscribe to my newsletter here:
0 Comments