The Book of Pies, Volume 2 Fish, Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines 1580-1660
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 to the accompanying volume 1:
“This work lists all the pie and tart recipes that have been discovered in period works. Where one or more cookbooks have clearly copies from one another with no significant difference one version is given but all references are given…As today pies came in a variety of types. The most basic division was between those intended to be eaten hot at one sitting as with the modern steak and kidney pie or those intended to be eaten cold…”
Regarding “Florentines,” the text has this to say, “Florentines were akin to the modern pastry slice even to the slashed top. They barely qualify as pies or tarts but are included for completeness.”
A staplebound pamphlet. 64 pages.
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 to the accompanying volume 1:
“This work lists all the pie and tart recipes that have been discovered in period works. Where one or more cookbooks have clearly copies from one another with no significant difference one version is given but all references are given…As today pies came in a variety of types. The most basic division was between those intended to be eaten hot at one sitting as with the modern steak and kidney pie or those intended to be eaten cold…”
Regarding “Florentines,” the text has this to say, “Florentines were akin to the modern pastry slice even to the slashed top. They barely qualify as pies or tarts but are included for completeness.”
A staplebound pamphlet. 64 pages.