https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F16%2Fen 2026-07-12T02:46:14Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/16/en&diff=151329&oldid=prev 2025-06-10T05:25:24Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>English tastes evolved during the sixteenth century in at least three ways. First, recipes emphasise a balance of sweet and sour. Second, [[butter]] becomes an important ingredient in sauces, a trend which continued in later centuries. Third, [[herb]]s, which could be grown locally but had been little used in the Middle Ages, started to replace spices as flavourings. In A. W.&#039;s &#039;&#039;Book of Cookrye&#039;&#039;, 35% of the recipes for meat stews and sauces include herbs, most commonly [[thyme]]. On the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too: &#039;&#039;The Good Huswifes Jewell&#039;&#039; introduced [[sweet potato]]es (from the tropical Americas) alongside familiar medieval recipes.</div>

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