I used Nigella Lawson’s recipe for Turkish Delight Syllabub.
Only three book club members made it through… one loved it, one hated it, and me? The recipe called for the whipping of cream, wine, lemon juice, sugar, and sometimes egg whites. While an average Tudor family would have lived on a diet of stewed vegetables, pulses, grains, bacon and some dairy products, Henry himself was offered a tempting array of at least 13 freshly cooked dishes at every meal. Turns out it is booze and whip cream.
I have always wondered what some of the more unusual brands and types might taste like (and not really wanted to waste money on something that was dreadful), so this was good fun. If you didn’t know a bit of Tudor history, you were pretty much screwed. Whip the cream and sugar together until soft peaks form. Turns out it is booze and whip cream. firstname.lastname@example.org, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. is not enabled on your browser.
Then there was dessert. My only concern going in was whether we would be able to come up with enough food linked in some way to the story we were reading. These, and other recipes, were from a Tudor cookbook the hostess had picked up at Hampton Court in England.
Early recipes called for the cow to be milked directly into a pitcher of sweetened wine, producing a frothy head, the syllabub, which could be … For today’s Claire Chats I’m sharing a “Tudor Cooking with Claire” video that I have just done. Add the saffron to the juice and zest of the orange and leave to infuse in a warm place for half an hour. Whisk in the sugar, sherry and the saffron and orange mixture. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I quite liked it, but then I’m a fan of rice pudding. Menu planning is already underway with many voicing a veto over mopane worms. I made the syllabub… for two reasons: 1. Yes, that’s an over simplification, but it mostly is booze and whip cream.
I have always wondered what the heck it was. It reminded me of mulled wine, although we drank it at room temperature and not heated up. We are all being taken out of our comfort zone in terms of both books and food. It was difficult to know who was speaking, and for many of our members a bit too big a challenge for the first book. She then added a twist – that when we met to discuss the book, that we have a pot luck dinner with food tied in some way to the book. I love reading and I love cooking. Tagged as book club, book club menus, Food and Books, hilary mantel, mopane, nigella lawson, syllabub, tudor recipes, wolf hall, women. Watch this space for a review of the book and the dinner later this month. It is written in a curious style where you are sometimes inside Thomas Cromwell’s head and then you’re not.
You are free to manage this via your browser setting at any time. Even better! section on the bottom of the page. We had almond creme, made from ground almonds, booze and cream. A book club that explores culinary territory… what’s not to love? Stir in the wine, most of the lemon zest and the juice. Click here to discover what our members get... November Expert Live Chat – Dr Emma Levitt – The Medieval Tournament, Expert Talk – Julian Humphrys – The Last Battle: Henry Tudor, Lambert Simnel and the Battle of Stoke Field, Expert Talk – Heather R Darsie – Anne of Cleves, 11 November - A stressed George Boleyn, Lord Rochford, 10 November - Explorer drowns saving ambassador, 9 November - The Northern Rebellion against Elizabeth I, 8 November - A true friend of scholars who had to give Catherine of Aragon bad news, 7 November - Richard III and his supporters are attainted. As the froth started to develop, the maker spooned it off into a sieve and let it dry. We also had spiced red wine, which was really lovely. The Waitrose & Partners farm, Leckford Estate, 8 ginger biscuits or 12 amaretti biscuits.
Thank you for rating this recipe. ugh. This was more marizipan-y in taste.
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