Renaissance Dessert Recipes Cookbook

Over 450 Treats Fit For A Queen

This 239-page Renaissance Dessert Recipes cookbook is packed with over 450 authentic Renaissance recipes for cakes, puddings, pies, tarts, candies, and more. You will love making all the favorite Renaissance and Medieval desserts such as comfits, lozenges, quiddony, Spanish candy, pastes, leaches, pastes, and the famous royal marchpane -- they are all here for you to enjoy.

And the great news is it's not difficult! The historic recipes are remarkably easy to follow, and step-by-step instructions are there when needed. You can make everything right in your own kitchen using only the pots, pans, and cooking utensils you already have. And most of the ingredients are easy to obtain.

You will find everything you need in my eBook... the Renaissance Dessert Recipes cookbook.

Just imagine: Rare, hard-to-find recipes for over 450 Renaissance-style confections and desserts from the time of Charles I and Queen Henrietta Maria can now be yours. You'll enjoy experimenting with these historic recipes.

Renaissance Dessert Recipes Cookbook Contents

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 book.

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