Feast and Banquet Menus (1580-1660) by Stuart Peachey. Published by Stuart Press as part of the Early Seventeenth Century Food Series. 1st edition published 1992 Copyright Historical Management Associates Ltd. 1992. ISBN 1 85804 005 1
24 page A5 paperback booklet. The following is extracted from the Introduction:
“This is not a recipe book (see other books in this range for suitable period recipes), instead it deals with menus, feasts and banquets from 1580-1660.
Reproduced here are many of the published menus for the period. In some sources such as the menus reproduced in the Book of Cookery 1629 and the Good Huswife’s Jewell 1596 the menus appear to be miscopied versions of those in the Good Huswife’s Handmaid for the Kitchen and have therefore been omitted.”
Many of the recipes and ingredients use the language and spelling of the period and also mention ingredients that may not be readily obtainable
Contents
Introduction
Banquets
After the Dutch Fashion
Feasts:
o Moderate Feasts:
o Summer
o Winter
Glossary
Abbreviations
One of the most useful sections in this book is the two page glossary of food terms and their modern equivalents.
New and unused.
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