Renaissance Dessert Recipes Ebook

RENAISSANCE DESSERT RECIPES

Introduction

PART ONE: RENAISSANCE DESSERTS

Renaissance Desserts (A History)

The Medieval Era
The Elizabethan Era
The Stuart Era

Henrietta Maria de Bourbon (A Biography)

The Early Years
The English Civil War
The End of the Civil War and the Creation of the Commonwealth
The Protectorate and the Restoration
The Queen's Legacy

A Cautionary Note

Safe Eating
Safe Cooking
Safe Use of Eggs

Basic Ingredients
Chocolate and Candy Coatings
Dairy Products
Sugars and Sweeteners
Miscellaneous Ingredients

Basic Equipment

Common Household Equipment

Making Renaissance Desserts

Basic Instructions

PART TWO: RENAISSANCE RECIPES

This section of the Renaissance Dessert Recipes cookbook includes over 280 authentic dessert recipes that were first published in the early 1600s by chefs once employed in the royal kitchens.

It is believed that many of these early recipes are taken from Queen Henrietta Maria's personal recipe collection.

The Queen's Closet Opened: The Art of Preferving, Conferving and Candying

Touching Preferving
Touching Candies
Touching Marmalets and Quiddony
Touching Paftrey and Pafties
Touching Preferves and Pomanders

The Queen-Like Clofet or Rich Cabinet

Part A (sweetmeats)
Part B (sweetmeats)

PART THREE: VICTORIAN RECIPES

This section of the Renaissance Dessert Recipes cookbook includes over 170 Renaissance-style dessert recipes that were first published in the late 1800s by professional chefs who were well trained in the traditional, old-world methods of confectionery making.

The master confectioners give detailed directions for sugar boiling and recipes for making all the traditional English comfits, sweetmeats and spun sugar creations. In this, they provide an excellent companion to the seventeenth-century recipes featured in Part Two of this ebook.

The Complete Confectioner

Confectionery
Crystallized Sugar, and Articles Crystallized Commonly Called Candies
Candy -- Bonbon -- Conserve
Crack and Caramel
On Sugar Spinning
Spanish Candy
Lozenges
Pastille Drops
Comfits
Comfits in Gum Paste
To Color Loaf-Sugar Dust
Of Fruit and Other Pastes
Fruits Preserved with Sugar
Compotes
Meringues and Icing
Gum Paste
Construction of Assiettes and Pieces Montées
On Modeling
On Colors

The Sugar-Boiler's Assistant

Sugar Boiling
Confections in Sugar Boiling
Gum Paste
Spun Sugar
Coloring Sugar
Lozenges
Preserving Fruits
Chocolate

Appendix I: Old-Fashioned Kitchen Measures

Appendix II: Adapting Recipes that Call for Uncooked Eggs

Glossary of Renaissance Cookery

Glossary of Victorian Cookery

Bibliography

Index of Renaissance Recipes

Index of Victorian Recipes