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Tudor and 17th Century Experience

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Out Now!

Some reviews

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Eating With the Tudors is now available from Amazon and also direct from the publisher, Pen and Sword.

Click on either logo below to go directly to the order page for Pen and Sword or Amazon respectively.

If you want a signed copy please email Brigitte directly by clicking here. ➛

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If you are interested in a talk related to the book or Tudor food in general, please email Brigitte here to discuss the proposal.

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To make Apple pufs: John Murrell's New Booke of Cookerie

To make Apple pufs: John Murrell's New Booke of Cookerie

To make Apple pufs: John Murrell's New Booke of Cookerie

To make Apple pufs. TAke a Pomewater or any other Apple that is not hard, or harsh in taste: mince it small with a dozen or twenty Razins...

Brigitte Webster

Feb 20, 20211 min read

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To prepare a thick soup of common field mushrooms. From The Opera by Bartolomeo Scappi, 1570

To prepare a thick soup of common field mushrooms. From The Opera by Bartolomeo Scappi, 1570

To prepare a thick soup of common field mushrooms. From The Opera by Bartolomeo Scappi, 1570

English translation from original by Terence Scully Original, translated text: “Get field mushrooms (which are the most delicate of all...

Brigitte Webster

Feb 1, 20212 min read

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To bake Mallard: The Good Huswife’s Jewell Book one – 1596, page 14Thomas Dawson

To bake Mallard: The Good Huswife’s Jewell Book one – 1596, page 14Thomas Dawson

To bake Mallard: The Good Huswife’s Jewell Book one – 1596, page 14Thomas Dawson

Original recipe To bake a Mallard.TAke thrée or foure Onions and stampe them in a morter then strain them with a saucer ful of vergite,...

Brigitte Webster

Feb 1, 20213 min read

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