Translations:English cuisine/17/en

Elinor Fettiplace's Receipt Book, compiled in 1604 (and first published in 1986) gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves; for apple fritters; preserves and pickles; and a celebration cake for 100 people. New ingredients appear; a recipe for dressing a shoulder of mutton calls for the use of the newly available citrus fruits: