[Sca-cooks] Sauce made with blood

Johnna Holloway johnnae at mac.com
Mon Feb 2 18:26:36 PST 2009

If you want to do English recipes, a quick search through EEBO-TCP
turns up blood mentioned in cookery books 229 times in 15 different
books. (These are just the cookbooks that are in the database and are 
available for
keyword searching.)
They start with Dawson's GHJ, Partridge's WT and his TofCC and Dawson's 
GHJ Second part.
Then we skip into the 17th century with the Countess of Kent, Cooper, 
Queen's Closet Opened,
and numerous volumes by Hannah Woolley.
There's 22 matches in Digby. Not all sauces but an interesting survey 


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