Have you ever wondered what the Tudors ate? What was served at the
courtly feasts of Henry VIII, or what kept peasants alive through the
harsh winters of the sixteenth century? The Tudor Cookbook provides over
250 recipes from authentic period manuals for starters, mains, desserts
and drinks, from chicken blancmange to white pease pottage with seal and
porpoise. It even covers vegetarian dishes - the Tudors designed dishes
of vegetables to look like meat to be cooked during religious festivals
when abstinence from meat was required. A few of the more outlandish
ingredients and methods of cooking are now illegal, but the rest of the
recipes have been trialled; many are delicious and surprising.