Cookery Techniques (Volume 75)

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.

The Food and Cookery in Elizabethan and Early Stuart England series presents a systematic survey of existing records of ingredients and equipment employed in the period. 

This 75th volume in the series is a part of the appendix, primarily to illustrate a cumulative analysis of the cookery techniques employed during the period. The Society's conclusions are both speculative, as a result of their 45 years' experience working with the source material, and, of course, draw directly from those primary sources.

Staple bound. 56 pages.