photo of Grayhill Farm, reconstructed early 17th century farm

Food and Cookery

1550–1660

Specific types of dish

These books generally provide a comprehensive list of recipes on a particular type of dish such as Salads or Pies. They contain the majority if not all surviving printed recipes with lists of ingredients and modern interpretations.

1580–1660

Title Author(s) No. of pages Price
The Book of Salads. 1580-1660 Stuart Peachey 28p 4
The Book of Pies 1580-1660 A guide to period pies and tarts including pastry making. Includes modern interpretations for the major variants. 2 Volumes Stuart Peachey
Volume 1: Meat Pies and Pastry. 64p 8
Volume 2: Fish, Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines. 64p 8
The Book of Roasts 1580-1660 A comprehensive guide to period roasts. Includes sauces and stuffings Stuart Peachey 64p 8
The Book of Frying and Grilling 1580-1660 Stuart Peachey 52p 7
The Book of Biscuits and Cakes 1580-1660 Stuart Peachey 36p 5
The Book of Breads 1580-1660 Stuart Peachey 24p 4
The Book of Preserving Fruit 1580-1660 Preserves, conserves, marmalades, candies, dry fruit etc Stuart Peachey
Volume 1: Apples -Oranges 76p 9
Volume 2: Peaches - Strawberries 64p 8
The Book of Comfit Making 1580-1660 Sugared pills Stuart Peachey 20p 3.50
The Book of Sausages 1580-1660 Stuart Peachey 12p 2.50
The Book of “Puddings” 1580-1660 Puddings as the term was known to the 17th century cook. These were not deserts but puddings in the sense of black puddings, hogs liver and rice puddings plus bag puddings and many more. Stuart Peachey 40p 6
The Book of Boiled Meats 1580-1660 Stuart Peachey
Volume 1: Fish 29p 4
Volume 2: Mutton and Lamb 28p 4
Volume 3: Beef, Pork and Game 32p 5
Volume 4: Poultry and Wildfowl 56p 7
The Book of Pottages and Broths 1580-1660 Stuart Peachey 16p 3