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    You are in: Home / Cookbooks / ZWT6 GreatBritain for the Unrulies
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    ZWT6 GreatBritain for the Unrulies


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    I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.

    Recipe #428069

    I had this in a medieval knight's pub in Torquai ten years ago. The cider is not apple juice like it would be in the US but actually it's British alcoholic cider. Not Strongbow, though, but some sweeter cider with only 4 percent alcohol. For the game use any mix of rabbit, hare, partridge, pheasant and venison or if you don't have game use chicken, beef, rabbit.

    Recipe #428067

    When I was on a school exchange with my highschool's partner school in England back in 1984, my guest parents drove me through the beautiful New Forest which I fell in love with at once. Actually I fell in love with Great Britain in general at once, but that's another story... That afternoon in the New Forest we had tea at an old tiny mill - one of those lovely, typical English tea rooms where I could spend the whole afternoon during a rainy day in november like it was then. I had my first cream tea there and then something which they called "thing", something with cornflakes and glace cherries which at that time I liked much better than the cream tea. I'm still in contact with my dear exchange partner Alison, and years later I asked her to get the recipe for those "things" from her mother. Here it is. The servings are a guess because it's been some years since I made them the last time. I'm not sure about the baking tray either, but if you spread it, it will be about 2/3 inches thick.

    Recipe #398650

    This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.

    Recipe #404326

    From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets.

    Recipe #423509


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