Discussion: Henry's kitchen...

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Bluevanillalady	Henry's kitchen... Jan 14 2009, 1:46 PM EST I love cooking and was curious about Henry's kitchen. Like someone else mentioned I thought they were bringing Anne's head to him but really it was an amazing dish of Swan Pie....I know today Swan is not something we would eat but really when you break it down it is just another type of water fowl. People eat duck all the time. Anywho. Is there any information on his kitchen? I know there is a link on the site about the type of food they ate but I am curious if there is any information on the actual kitchten & chef's. Was there one main chef. With Henry's love of food did he have a favorite cook? (Questions that pop into my head at 1am when I can't sleep LOL) Post reply Do you find this valuable? Keyword tags: kitchen The Tudors food
MsSquirrly	1. RE: Henry's kitchen... Jan 14 2009, 1:59 PM EST There is a book written by Peter Brears called "All the King's Cooks : The Tudor Kitchens of King Henry VIII at Hampton Court Palace" .....I haven't read it , it looks interesting but is fairly expensive. http://www.amazon.com/All-Kings-Cooks-Kitchens-Hampton/dp/0285635336 Post reply Do you find this valuable?
Bluevanillalady	2. RE: Henry's kitchen... Jan 14 2009, 2:00 PM EST "There is a book written by Peter Brears called "All the King's Cooks : The Tudor Kitchens of King Henry VIII at Hampton Court Palace" .....I haven't read it , it looks interesting but is fairly expensive. http://www.amazon.com/All-Kings-Cooks-Kitchens-Hampton/dp/0285635336" MsSquirrly how do you do it....your a plethera of information! Post reply Do you find this valuable?
Bluevanillalady	3. RE: Henry's kitchen... Jan 14 2009, 2:04 PM EST Holly cow for that price I want a signature from H8 inside! That is insane for 191 pg book! Post reply Do you find this valuable?
MsSquirrly	4. RE: Henry's kitchen... Jan 14 2009, 2:09 PM EST "MsSquirrly how do you do it....your a plethera of information!" plethera....good word! love it. LOL I guess you can tell I am tudor obsessed eh? and yeah I felt the same about the price! I really want the new Tapestry book and dropped hints for christmas but got pots and pans instead. Post reply Do you find this valuable?
MsSquirrly	5. RE: Henry's kitchen... Jan 14 2009, 2:19 PM EST Actually I have a little booklet by Peter Brears which I bought at Hever Catle many years ago.just called "Food & cooking in 16th century britain". Its has few recipes and brief overview of cooking. The thing that tickled me was he has some quotes from the "Boke of Kervynge" 1500 which said.....'beware of green salads and raw fruits for they will make your sovereign sick'. Hence the reason I guess poor ole Henry got so large. He lived on mostly meat and sweets. Although it is said he did enjoy cherries and strawberries but I doubt he ate an apple a day. Many historians believe he actually develped scurvy. Post reply Do you find this valuable?
Bluevanillalady	6. RE: Henry's kitchen... Jan 14 2009, 2:19 PM EST Foiled again. I called my local Chapters because they have it listed for like $28 Can....it can't be ordered anymore....now I am on the hunt. If anyone finds this book for less than like $50 can...i would be very intersted in having it. I will pay the $200+ when there is a sig from H8 himself! Post reply Do you find this valuable?
MsSquirrly	7. RE: Henry's kitchen... Jan 14 2009, 2:24 PM EST you should check out the links at the bottom of the Tudors & Food page : http://tudorswiki.sho.com/page/The+Tudors+Food because there are some very old books which you can now read in entirety online. They are in Ye Olde English however so its slow going. Post reply Do you find this valuable?
Bluevanillalady	8. RE: Henry's kitchen... Jan 14 2009, 4:29 PM EST Loved the flash site that is linked there that was awesome. I thought that was funny to learn that going to have a bath was going for a few "other pleasures" as well. What happened to a good ol' bath on your own? LOL Post reply Do you find this valuable?
Bluevanillalady	9. RE: Henry's kitchen... Jan 14 2009, 5:55 PM EST Can someone help me with a coupld things in this recipe? I can understand most of it but some of the words are beyond me. I have put in brackets the parts that I would love to have clarified... Pears in a Rich Spiced Honey Syrup FOR TO MAKE WARDENS IN CONSERVE Fyrst make the syrope in this wise, take a quarte of goode {Rumney} and put a pint of clarifyied honye, a pounde or a halfe of Suger, and mingle all those together over the fire {till tyme they sethe} and then set it to coole. And this is a good syrup for manye thinges and will be kept for a yeare or two(does it really?). {Then take they Warden and scrape cleane awaye the barke,} but pare them not, and sethe them in good redde Wyne, so that they be well soked and tender that {the Wine be neare hand soked into them,} then take and strayne them throughe a cloth, or through a strayner into a vessell, then put to them of this syrope aforesayde till it be almost filled and then cast in the pouders, as fine caney, cinnamon, pouder of Ginger and suche and put it in boxes and kepe it if thou wilt. Post reply 1 out of 1 found this valuable. Do you find this valuable? Do you?
Impish_Impulse	10. RE: Henry's kitchen... Jan 15 2009, 10:05 AM EST "Can someone help me with a couple things in this recipe? I can understand most of it but some of the words are beyond me. I have put in brackets the parts that I would love to have clarified... " What I was able to dig up via googling and etymology web sites was: take a quarte of goode {Rumney} Per http://dictionary.die.net/rumney, it's a type of Spanish wine. ...over the fire {till tyme they sethe} It means "to bring to a boil" http://www.etymonline.com/index.php?search=seethe&searchmode=none {Then take they Warden and scrape cleane awaye the barke} a warden is a baking pear http://www.kathylynnemerson.com/wordlist.htm, and barke meant rind or peel http://www.etymonline.com/index.php?search=rind&searchmode=none so that {the Wine be neare hand soked into them} I'm not finding much in the way of citeable references, but to hand-soak something implies longer or more thoroughly than usual, doesn't it? So is this saying that boiling the pears in wine saturates them with the syrup as much as if they'd been hand-soaked? If that isn't it, I got nuthin' Post reply 1 out of 1 found this valuable. Do you find this valuable? Do you?
Bluevanillalady	11. RE: Henry's kitchen... Jan 15 2009, 11:41 AM EST Thanks for the help! I think I am going to try and make this and wanted to make sure I had it close. I don't think I am going to be able to get my hands on any special spanish wine but I am sure I can find a good substitute. I will let you all know how it turns out. Post reply Do you find this valuable?
MsSquirrly	12. RE: Henry's kitchen... Jan 15 2009, 12:09 PM EST "Thanks for the help! I think I am going to try and make this and wanted to make sure I had it close. I don't think I am going to be able to get my hands on any special spanish wine but I am sure I can find a good substitute. I will let you all know how it turns out. " Probably any type of fortified wine...like a port or sherry would work. Post reply Do you find this valuable?
Bluevanillalady	13. RE: Henry's kitchen... Jan 15 2009, 1:18 PM EST yeah i was hoping there would be some other recipes that I might like to try but so far none of them seemed really appealing. That one did sound good though. Post reply Do you find this valuable?
thekombatbarbie	14. RE: Henry's kitchen... Jan 15 2009, 1:34 PM EST "........I thought they were bringing Anne's head to him but really it was an amazing dish of Swan Pie...." I am so glad that other people were decieved! I thought I was morbid when I was fully expectinfg Anne's head on the platter, and Voila; Swan!!!! Post reply Do you find this valuable?
Bluevanillalady	15. RE: Henry's kitchen... Jan 15 2009, 1:51 PM EST K too funny one of the recipes I was reading was about making bread..... "Bread should be well-baked in an oven and not used the same day" Could you imagine a fresh loaf of warm bread just out of the oven and your not allowed to eat it......they were barbarians! What they were missing. I am lucky if a fresh loaf of bread actually even get's cold before it is all eaten! Post reply Do you find this valuable?
karenofbethany	16. RE: Henry's kitchen... Jan 15 2009, 7:14 PM EST "I love cooking and was curious about Henry's kitchen. Like someone else mentioned I thought they were bringing Anne's head to him but really it was an amazing dish of Swan Pie....I know today Swan is not something we would eat but really when you break it down it is just another type of water fowl. People eat duck all the time. Anywho. Is there any information on his kitchen? I know there is a link on the site about the type of food they ate but I am curious if there is any information on the actual kitchten & chef's. Was there one main chef. With Henry's love of food did he have a favorite cook? (Questions that pop into my head at 1am when I can't sleep LOL)" There are lots of books about servants and kitchens and menus, etc available out there - servants are an interest of mine. It's said that part of Henry's obesity problem was due to his heavy consumption of meat, and that a lot of food was covered in thick, heavy sauces (often to disguise degraded meat, eeewww). He ate like a real glutton, I've read. Plus they had as many as seventeen meat courses, savories, pies, desserts at every meal. There's a little series on Youtube about life in the renassaince castle which goes into the cooking, waiting and serving (imagine having a cup-bearer and a carver of your own). Post reply Do you find this valuable?
karenofbethany	17. RE: Henry's kitchen... Jan 15 2009, 7:16 PM EST "Holly cow for that price I want a signature from H8 inside! That is insane for 191 pg book!" Go onto alibris.com or abe.com - here I go preaching again! I could never afford my book addiction without these sites. They have books written in 17th century that are out of print and unless you want a first edition with Henry's autograph it won't break you, I promise! Post reply Do you find this valuable?
karenofbethany	18. RE: Henry's kitchen... Jan 15 2009, 7:19 PM EST "Actually I have a little booklet by Peter Brears which I bought at Hever Catle many years ago.just called "Food & cooking in 16th century britain". Its has few recipes and brief overview of cooking. The thing that tickled me was he has some quotes from the "Boke of Kervynge" 1500 which said.....'beware of green salads and raw fruits for they will make your sovereign sick'. Hence the reason I guess poor ole Henry got so large. He lived on mostly meat and sweets. Although it is said he did enjoy cherries and strawberries but I doubt he ate an apple a day. Many historians believe he actually develped scurvy." A lot of people blamed Jane Seymour's death on her pre-and post=natal diets. One of the queens - Katherine of ARagon - asked for vegetables from her homeland for salads and they thought she was nuts. Post reply Do you find this valuable?
karenofbethany	19. RE: Henry's kitchen... Jan 15 2009, 7:21 PM EST "yeah i was hoping there would be some other recipes that I might like to try but so far none of them seemed really appealing. That one did sound good though." How about BAked Swan with King's testicles....I could not resist that, sorry! Post reply Do you find this valuable?

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