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The Book of Breads: 1580-1660

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by Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.

From the introduction:

“This work attempts to bring together all the bread recipes from the period. The first section “conventional breads” fulfilled the equivalent functions to modern breads although the mixtures including barley and pea flour might seem unusual. The second section covers the exotic spiced breads including ginger breads tending toward cakes and biscuits.”

A staplebound pamphlet. 22 pages.

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